College of Industrial Arts 
The Texas State College for Women 
Denton, Texas 


MENUS AND RECIPES 

BY 

MARGARET GLEASON 

DIRECTOR, DEPARTMENT OF HOUSEHOLD ARTS 




SSBHONOO JO AbVUail 








NUMBER 106 REPRINT OCTOBER 1, 1923 


Issued monthly by the College of Industrial Arts, Denton, Texas. 
Entered December 17, 1919, Denton, Texas, as second-class 
matter, under Act of Congress, August 24, 1912. 


library of congress 

RECEIVED 

JAN 1 6 1926 

I documents division I 











EXTENSION SERVICE 


FACULTY COMMITTEE 

LINDSEY BLAYNEY, M. A., Pii. D., LL. D., 

President of the College 

LILLIAN HUMPHRIES, B. S., 

Director, Extension Division 

MARIAN LONG, 

Professor of Interior Decoration 

W. S. DONOHO, B. A., M. A., 

Associate Professor of English 

ASTRID W. NYGREN, B. L. I., 

Instructor in Dramatic Expression 

MARY-LOVING WILSON, B. S., 

Instructor in Costume Design 

* * * 

A Staff of Lecturers, Demonstrators, and Other Extension Workers 
From'the Cdliege ' Faculty 


Requests for Extension Service should'be addressed to 

Director, Extension Division 
C. I. A. Station 
Denton, Texas 



















FOREWORD 


This Bulletin presents the problem of menu making on the 
scientific basis and in a simple concise form which it is hoped will 
prove practical. The menus were checked in the dietetic classes 
in order to insure conformity with our standard for balanced 
diets. The recipes have been tested and can be relied upon. Eec- 
ognition is here made of the valuable assistance rendered by stu¬ 
dents of the Department of Household Arts who worked out 
portions of the bulletin in their several classes under the direc¬ 
tion of experts in dietetics and in the pro-seminar course in house¬ 
hold arts. 




INTRODUCTION 


This Bulletin has been prepared for the specific purpose of giv¬ 
ing to the women who have had no scientific training the knowl¬ 
edge gained by expert workers in the field of dietetics, together 
with some suggestions for the application of this knowledge to 
the individual food problems of the average home-maker. 

Scientific knowledge has made large contributions to life; there 
is perhaps no phase of life which it has left untouched; its value 
is such that the lines of the progress of civilization are largely 
determined by the extent to which application of scientific facts 
has been carried in any direction. _ The marvelous development 
in the field of medicine and surgery rests on the knowledge of 
chemistry, bacteriology, and physiology—a knowledge which has 
made long strides in recent years. The equally marvelous ad¬ 
vance in industry rests on the application of facts and principles 
of physics, chemistry, and engineering as evidenced by the valu¬ 
able inventions which have made possible our present transporta¬ 
tion system, our transformed system of labor, and our ever ex¬ 
panding world of advancement. 

Science, which contributes so much to the social development 
of humanity at large, has contributions which will prove equally 
valuable to the women in the home. ISTot the least contribution 
is that which, if accepted, will lighten the task of feeding the 
family as well as insure the right kind of food, at the least pos¬ 
sible expense of time, effort, material and money. 

In order to exploit this valuable supply of knowledge and turn 
this wealth of facts and principles into practical channels so that 
it is available in the home, it is necessary that the woman in the 
home recognize the possibilities for help from this source; that 
she develop an interest in scientific methods and scientific discov¬ 
eries; and that she secure the co-operation of expert workers in 
nutrition and dietetics. Busy women who must spend all their 
time at the task of home-making have not the time nor inclina¬ 
tion to trace the process by which scientific discoveries are made, 
but they may keep in touch with the latest developments. Thus 
they will secure for themselves and for their families all the ad- 


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College oe Industeial Aets 


vantages to be gained by the application to their specific problems 
of all the knowledge that is made available through the efforts of 
innumerable trained workers, who are devoting themselves to the 
task of discovering the truth. 


importance of study of food problem 

Available figures on the number of malnourished children in 
every community show that there is an appalling number of chil¬ 
dren who are not properly fed. One can scarcely believe that 33% 
of the children in the United States are classed as malnourished; 
this means that they are seven per cent or more under weight. 
Statistics show also that malnutrition is not confined to any sec¬ 
tion or to any one type. Children in the city and on the farm 
seem to suffer equally, and children from well-to-do homes rival 
those from the homes which are poverty-stricken. The explana¬ 
tion lies in the fact that knowledge is lacking and that ignorance 
of the essentials for right development, for good health, and for 
efficiency as a worker prevails everywhere. 

Women who provide the food for the world; women who estab¬ 
lish the food habits of the children who will be the future gener¬ 
ation; women who are interested in the race and its progress as 
well as its perpetuation—these women who have done so much 
for the world must study this new problem and establish new 
standards based on the best information obtainable. 

The first step in the solution of any problem is a thorough 
understanding of that problem; to secure such an understanding 
it is necessary to analyze our problem. We may find it instruc¬ 
tive a swell as interesting to analyze the food problem from the 
standpoint of the home-maker and also of the food expert. 

When the home-maker studies her problem, she finds that her 
task is really identical with that of every other home-maker. 

1.—The food needs of the family are constant and the task of 
providing three meals a day for years is not an easy one. 



Menus and Eecipes 


7 


2. —The food demands of every family are individual and to 

some extent must always be so; the amount of food re¬ 
quired varies according to the personnel of the family 
and to other conditions, such as type of work, activity, 
health, etc. 

3. —The kind as well as the amount of food is important since 

illness may result from a diet deficient in certain ele¬ 
ments, and since the physical and mental development are 
retarded when the food lacks the essential elements in 
right proportions. 

4. —Food habits once established are not easily changed even 

for good causes. 

5. —Food habits are usually established either on the basis of 

appetite or on the basis of food customs of the family. 
Either of these may give good results, but they frequently 
are not the best standards. Food experts have determined 
experimentally the needs of the body. They have definite 
and accurate information in regard to the kind of food 
needed and the amount of food required under different 
conditions. These bodily needs are an index of the essen¬ 
tials to be considered in the daily dietary and really form 
the only right basis on which to establish the food habits 
of our nation. 

Will you not give this plan a trial? Does it not seem 
reasonable that we ask you to use these facts which have 
been proved true by reliable workers? 

6. —Foods needs are supplied by food products which may be 

classified according to their place in the menu. 

7. —One of the chief difficulties of the home-maker is the prob¬ 

lem of securing sufficient variety to make her meals at¬ 
tractive. 

8. —Another difficulty is that of planning meals which provide 

for the needs of the various members of her family with¬ 
out too much trouble and expense. 

9. —Still another difficulty not always recognized is lack of 

knowledge of the real needs of the body. 


College of Industrial Arts 


10.—Food expenditures constitute the largest item in the family 
budget; yet one of the greatest difficulties is that of pro¬ 
viding satisfactory food for the money available. 


From the standpoint of the food expert the following definite 
statements may be made: 

1. —Every person needs a certain amount of food each day. 

2. —The amount of food needed by the body has been deter¬ 

mined by the scientific worker. 

3. —The food needs of the body are expressed in terms of food 

principles rather than in terms of food products. 

4. —The food principles are the chemieal elements and com¬ 

pounds of which food materials are composed. 

5. —It is important that the. various food principles be supplied 

in certain definite proportions for health and efficiency. 

6. —Practically all food products of the home contain more than 

one food principle. 

7. —In practicaly all foods there is one food principle that pre¬ 

dominates. 

8. —The building materials required by the body are protein, 

water, minerals, and vitamines. These are essential for 
the growth and repair of the body tissues, the fluids, and 
the skeleton. 

9. —Heat which is necessary to maintain body temperature may 

be secured from either proteins or carbohydrates, prefer¬ 
ably the latter. 

10. —The food necessary to supply energy is best furnished by 

food products which are predominantly carbohydrates and 
fats. 

11. —Food substances which function in the body as regulators 

are water, mild fruits, and vegetables. 



Menus and Recipes 


9 


12.—Vitamines^ the nature of which is not thoroughly under¬ 
stood, are essential for health and growth. 


TWO VIEWPOINTS COMPARED 


If we now make a comparison between these two problems, we 
note that they resemble each other so closely as to he practically 
identical. 

Both the home-maker and the food expert realize the constant 
need for food. Both know that the amount and kind of food are 
important, but the home-maker thinks in terms of food products 
while the food expert thinks in terms of food principles. There 
must be a transposition of food principles into food products for 
practical application in the daily routine of the home. 

This is accomplished by the classification of food products in 
groups according to the uses in the body. The following tables 
indicate how this is done: 


Group 1. 
Group 2. 
Group 3. 
Group 4. 
Group 5. 


Fruits and vegetables. 

Meats and other protein rich food. 
Cereals and other starchy foods. 
Sweets. 

Fatty foods. 


Group 1.—Fruits and vegetables, such as oranges, apples,, 
bananas, berries, all citrus fruits, spinach, cabbage, turnips, greem 
beans, peas, corn, carrots, and many other vegetables and fruits; 
that are common in the home serve as body-regulating substances; 
and help to supply the mineral matter needed to build the frame^ 
work of the body. They give bulk to the diet and satisfy the 
appetite more than any other food. 

Group 2.—Meat and meat substitutes are protein-rich foods; 
moderately fat meats, poultry, fish, cheese, eggs, and milk are 
also. These are sources of an important body-building material 
and should be in every meal in one form or another. In a child’s, 
diet part of the protein should always be whole milk. 




10 


College of Industeial Arts 


Group 3.—Foods that are rich in starch are all cereals, such 
us wheat, rice, rye, barley, oats, corn, and both Irish and sweet 
potatoes. There are many ways in which foods may be prepared, 
but in all ways they will supply the same general material. It 
is from these foods that we get most of our nourishment. The 
grains may be ground in flour and used in pastry, breads, cakes, 
etc. They may be prepared in the form of pastes, such as maca¬ 
roni and noodles, or the grains may be simply cleaned before 
cooking, as in the case of rice. 

Group 4.—Sugar, honey, molasses, sirups, preserves, and some 
fruits must be in every meal to give the flavor to the food as well 
as to provide fuel for the body. 

Group 5 .—Foods rich in fat are bacon, butter, cream, salt pork, 
and salad oils. These foods give energy and build the tissues. 

Almost all food materials belong to more than one group; that 
is, they supply more than one substance, but they are grouped 
according to the nutrient for which they are usually Considered 
most valuable. 

Below is shown a tabulation of foods according to their group¬ 
ing. If the housekeeper has such a tabulation to consult when 
she arranges her meals, she will be sure that the family is pro¬ 
vided with all the food needs. 


Group 1 .—Foods depended on for Mineral Matters, Vegetables, 
Acids, and Body-Regulating Substances: 


Fruits 

Apples, pears, grapes 

Bananas 

Berries 

Oranges, lemons 
Grapefruit 


Vegetables 

Salads, lettuce 
Celery 

All greens, such as spinach 
and turnip greens 
Green peas, beans, corn 
Potatoes and root vegetables 
Tomatoes and squash 


Group 2 .—Foods depended on for Protein: 

Milk, cheese Fish 

Eggs Dried peas, beans, and cow- 

Meat peas 

Poultry Nuts 


Menus and Eecipes 


11 


Group 3 .—Foods depended on for Starch: 

Cereal grain, meal, flour Cakes, cookies, and starchy 

Cereal breakfast foods puddings 

Crackers Potatoes and other starchy 

Macaroni and other pastes vegetables 

Group 4 .—Foods depended on for Sugar: 

Sugar Candies 

Molasses Fruits preserved in sugar. 

Sirups jellies, and dried fruits 

Honey Sweet cakes and desserts 

Group 5 .—Foods depended on for Fat: 

Butter and cream Salt pork and bacon 

Lard, suet, and other cooking Table and salad oils 

fats 


GOOD FOOD HABITS 

Food habits viewed from the standpoint of the scientific expert 
assume large proportions. The difficulty experienced in influenc¬ 
ing even the most intelligent persons to alter their food habits to 
correspond to the physiological needs of the body as they have 
been determined, leads us to urge the woman who controls this 
formation of food habits to study this phase of her problem care¬ 
fully, and to realize the importance of establishing right habits— 
habits based on the needs of the body, and habits which provide 
for adaptation to the most diverse conditions. In simple lan¬ 
guage, every child should be taught to eat the foods which are 
good for him; that is, which supply the needs of the body. He 
should learn to eat a large variety of food since he cannot always 
determine for himself what he will have to eat. 

The food expert has learned that the organs of the body utilize 
the various food principles just as well from one source as from 
another, but it seems to be generally true that the housewife finds 
it difficult to utilize the various food products with equal ease. 
She has not learned to gauge value as food value instead of money 
value, although we find some manufacturers who utilize this factor 
to advertise their product. Those who desire to get the largest 
returns in the satisfaction of food needs for every dollar spent 
for food should study food value in relation to price and so buy 
with their eyes open. 





N 







MONDAY 


MENUS FOR SPRING 


Breakfast —Oranges, puffed wheat with top milk, creamed eggs 
on toast, coffee, milk. 

Luncheon —Scalloped potatoes, lettuce, §,nd young onions for 
salad, prune whip. 

Dinner —Dried lima bean loaf, corn a la Southern, fried apples, 
strawberry shortcake. 

TUESDAY 

Breakfast —Blackberries, cornmeal muffins, scrambled eggs, cof¬ 
fee, milk. 

Luncheon —New potatoes and English peas creamed, fresh 
peaches. 

Dinner —Ham with gravy, rice and tomatoes en casserole, cu¬ 
cumber-celery salad, Graham bread, rhubarb pudding. 

WEDNESDAY 

Breakfast —Dewberries with sugar and milk, Post Toasties with 
milk, poached eggs on toast, coffee, milk. 

Luncheon —Franconia potatoes, radishes and onions. 

Dinner —Shepard’s pie, mustard greens, rice with tomato sauce, 
buttered beets, milk sherbet. 

THURSDAY 

Breakfast —Stewed prunes, cream of wheat with top milk, bacon 
and eggs, popovers, coffee, milk. 

Luncheon —Asparagus salad, Graham bread, strawberries and 
cream, milk. 

Dinner —Swiss steak with gravy, new potatoes buttered with 
parsley, creamed peas, fresh onions, Parker House rolls, butter, 
dewberry pie. 


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College of Industkial Aets 


FEIDAY 

Breakfast —Strawberries, goldenrod eggs on toast, milk, coffee. 
Luncheon —Stuffed tomatoes, cornbread sticks, buttermilk. 
Dinner —Irish stew, lettuce tomato salad, crusty rolls, ice cream 
with strawberries. 

SATURDAY 

Breakfast —Blackberries, waffles with honey, milk, coffee. 
Luncheon —Potato salad, cucumbers, cream puffs, milk. 

Dinner —Roast beef, gravy, rice croquettes, lettuce salad with 
French dressing, bread and butter, jelly, orange gelatin, whipped 
cream. 

SUNDAY 

Breakfast —Bananas with cream, drop biscuits, bacon and eggs, 
coffee, milk. 

Dinner —Fried chicken, cream gravy, buttered new potatoes, 
corn on the cob, asparagus salad, vanilla ice cream, sponge cake. 
Supper —Bread and butter sandwiches, baked peaches. 


MENUS FOR SUMMER 

SUNDAY 

Breakfast —Cantaloupe, French toast, butter, poached eggs, 
coffee, milk. 

Dinner —Smothered chicken, rice’ with tomato sauce, cucumber- 
onion salad, cheese straws, beet pickles, apricot ice cream. Sun¬ 
shine cake. 

, Supper —Fruit salad with boiled dressing, bread and butter 
sandwiches, mi lk. 

MONDAY 

Breakfast —Fresh peaches with sugar and top milk. Post Toast¬ 
ies with milk, scrambled eggs, buttered toast, coffee or mi lk. 

Luncheon —Vegetable salad with cream dressing, bread and 
butter, sponge cake, fruit punch. 

Dinner —Meat en casserole, biscuits and butter, lettuce salad 
with French dressing, blancmange with custard sauce, milk. 



Menus and Eecipes 


15 


TUESDAY 

Breakfast —Blackberries with sugar aud top milk, shredded 
wheat with milk or cream, bacon, toast, coffee or milk. 

Luncheon —Green corn on cob or scalloped, Graham bread and 
butter, lettuce salad with French dressing, fresh peaches. 

Dinner —Fried chicken and gravy, sweet potatoes, bread and 
butter, asparagus, pepper salad, ambrosia, milk. 

WEDNESDAY 

Breakfast —Fresh apricots with top milk, muffins, soft boiled 
eggs, coffee, milk for children. 

Luncheon —Fried egg plant, cornbread sticks, butter, peach 
whip, iced tea. 

Dinner —Peppers stuffed with meat, green peas, tomato-lettuce 
salad, bread and butter, fresh plums. 

THUESDAY 

Breakfast —Cantaloupe, bacon and eggs, popovers, coffee, milk. 
Luncheon —String bean salad, bread and butter, cup cakes and 
lemonade. 

Dinner —Broiled steak, milk gravy, mashed potatoes, bread and 
butter, cucumber and tomato salad, grape juice sherbet, sponge 
cake. 

FEIDAY 

Breakfast —Grape nuts with sugar and top milk, plain omelet, 
biscuits and jam, coffee, milk. 

Luncheon —Stuffed tomato salad with cottage cheese, fried okra, 
watermelon. 

Dinner —Baked fish with tartar sauce, raw fried potatoes, bread 
and butter, apple pie, milk. 

SATUEDAY 

Breakfast —Fresh figs, toasted rolls with strawberry jam, 
creamed codfish and boiled potatoes, milk, coffee. 

Luncheon —Black-eyed peas, cornbread, fruit salad and mayon¬ 
naise, milk. 


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College of Industeial Aets 


Dinner —Puree of pea soup, ham and baked potatoes, fresh 
butter beans, Graham bread and butter, snow pudding, devil’s 
food cake. 


MENUS FOR FALL 

MONDAY 

Breakfast —Cream of wheat with cream and sugar, broiled ham 
and scrambled eggs, toast with butter, coffee, milk for children. 
Luncheon —Baked beans and brown bread, lettuce salad, milk. 
Dinner —Nut loaf (peanuts), rice, sliced tomatoes, apple frit¬ 
ters, peach tapioca. 

TUESDAY 

Breakfast —Oranges, corn meal mush, coffee, milk. 

Luncheon —Waldorf salad, caramel custard. 

Dinner —Salmon loaf, mashed potatoes, asparagus, green pepper 
salad, bread and butter, ginger bread with whipped cream. 

WEDNESDAY 

Breakfast —Puffed rice with dates, biscuits and jelly, soft cooked 
eggs, coffee, milk for children. 

Luncheon —Cream of celery soup, croutons, nut bread, prune 
whip, milk. 

Dinner —Meat loaf, baked potatoes, cold slaw, buttered beets, 
biscuits and butter, custard pie. 

THUESDAY 

Breakfast —Eolled oats with top milk, Graham gems, orange 
marmalade, coffee, milk. 

Luncheon —Tomato soup, toast sticks, sandwiches (peanut but¬ 
ter), creamy rice pudding. 

Dinner —Broiled steak, stuffed baked potatoes, spinach greens, 
beet pickles, spoon cornbread, peach short cake. 

FEIDAY 

Breakfast —Sliced oranges, omelet with ham or jelly, bran 
muffins, coffee, milk. 



Menus and.Eecipes 


17 


Luncheon —Macaroni and cheese wafers, banana salad, milk. 
Dinner —Baked white fish, tartar sauce, French fried potatoes, 
tomatoes stewed, cornbread sticks, baked apples. 

SATURDAY 

Breakfast —Stewed prunes, shredded wheat biscuits, creamed 
dried beef, boiled potatoes, coffee, milk. 

Luncheon —Creamed fish in toast eases, pineapple salad, milk. 
Dinner —Eoast beef and browned potatoes, string beans creamed, 
lettuce and onion salad, pumpkin pie. 

SUNDAY 

Breakfast —Sliced peaches, meat and potato hash, biscuits, 
honey, milk, coffee. 

Dinner —Baked chicken with dressing, sweet potatoes boiled 
with gravy, tomato jelly salad, boiled dressing, olives and celery, 
frozen apricots. 

Sunday night supper —Cold tongue, bread and butter sand¬ 
wiches, Banbury tarts. 


MENUS FOR WINTER 

SUNDAY 

Breakfast —Oranges, waffles, maple syrup, coffee, milk. 

Dinner —Maryland chicken, duchess potatoes with peas in cen¬ 
ter, asparagus: salad, biscuits and marmalade, frozen pudding, 
angel food cake. 

Sunday night supper —Dutch apple cake, cocoa. 

MONDAY 

Breakfast —Rolled oats with raisins and top milk, poached eggs 
on toast, coffee, milk. 

Luncheon —Club sandwiches, apple tapioca, milk. 

Dinner —Cream of tomato soup, crackers, roast pork with gravy, 
rice or potatoes steamed, apple sauce, cottage pudding. 

TUESDAY 

Breakfast —Orapefruit, hominy, toast and blackberry jam, 
coffee, milk. 



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College of Industeial Aets 


Luncheon —Scalloped onions and peanuts, rye rolls and butter, 
Jelly roll. 

Dinner —Broiled steak and gravy, mashed potatoes, green beans, 
head lettuce. Thousand Island dressing, chocolate pudding with 
whipped cream. 

WEDNESDAY 

Breakfast —Baked apples, dried corn meal mush, scrambled 
eggs, milk, coffee. 

Luncheon —Frijole beans, bread and butter, fruit gelatin, milk. 
Dinner —Boast chicken, corn meal stuffing, steamed rice, chicken 
gravy, hot rolls, cranberry Jelly, perfection salad, snow pudding. 

THURSDAY 

Breakfast —Steamed rice with raisins and top milk, liver and 
bacon, bran muffins, coffee, milk. 

Luncheon —Potato salad with onions, thin bread and butter 
sandwiches, hot chocolate, marguerites. 

Dinner —Breaded veal cutlets, tomato sauce, baked sweet pota¬ 
toes, spinach, emergency biscuits, Jelly, Bavarian cream. 

FRIDAY 

Breakfast —Oranges, rolled oats with dates and top milk, bacon, 
French omelet, toast and butter, coffee, milk. 

Luncheon —Bread and butter sandwiches, cheese souffle, apricots, 
vanilla wafers, milk. 

Stuffed ham roll, creamed potatoes, buttered carrots, 
bread and butter, grapefruit salad with French dressing, custard 
pie. 

SATURDAY 

Breakfast —Dried peaches with sugar and top milk, pork sau¬ 
sages and griddle cakes, coffee, milk. 

Luncheon —Escalloped oysters, buttered hominy, lettuce salad 
with French dressing, milk. 

Dinner —Salmon loaf, rice with tomato sauce, bread and butter, 
pineapple salad, coffee. 


Menus and Eecipes 


19 


SPECIAL MENUS 

THE OVEN DINNER 

1. Baked beans, brown bread, hot apple pie. 

2. Scalloped salmon, biscuits, peach cobbler, 

3. Scalloped potatoes, baked eggs, spoon cornbread, apple dump- 

lings. 

4. Meat and rice en casserole, candied sweet potatoes, Dutch 

apple cake. 

5. Potatoes on the half shell, baked peaches, pears or apples. 

6. Corn and tomatoes scalloped, baked bananas, ginger bread. 

7. Smothered chicken, cottage pudding. 

8. Stuffed peppers, hot rolls, baked custard. 

9. Macaroni and cheese, baked tomatoes. 

10. Roast of meat pork, browned potatoes, baked apples. 




r ^ ' ' ' I, I i » • 1 

''I I,- 


BREAKFAST RECIPES 

Beeakfast Fruits 
FEESH FKUITS SEEVED EAW 

Grapefruit and oranges are served cut in half and are eaten 
with a spoon. Sugar may be used if desired. 

FEESH FEUITS COOKED 

Apples may be baked or stewed. , 

BAKED APPLES 

Wipe and core tart apples, place in baking dish, and fill core 
cavities with sugar. Allow ^ cup sugar to eight apples. Add 
boiling water to cover bottom of pan and bake in a hot oven until 
soft. Serve hot or cold with or without cream. 

APPLE SAUCE 

Use fresh apples; wash and cut fruit into quarters or eighths. 
Cook at a simmering temperature in enough water to prevent 
scorching until the fruit is tender and clear in color. 

Eemove from fire and stir or beat until smooth or press through 
a strainer. If sugar is desired, add ^ to | cup sugar for each 
1 cup of cooked fruit. Stir until sugar is dissolved. Eeheat if 
in a hurry to finish product. Fruits cooked with the peel on have 
different color and different food value from those cooked with 
the peel off. 

GEKEEAL EULES FOE COOKEEY OF DEIED FEUITS 

Wash the fruit carefully. Place it in the saucepan in which it 
is to be cooked and pour enough cold water over the fruit to cover 
it. Cover the saucepan and allow the fruit to soak for several 
hours or overnight. Then cook the fruit at a simmering tempera¬ 
ture in the water in which it was soaked. When the fruit is 


22 


College of Indesteial Aets 


tender, add sugar, if it is desired, and heat slowly until it dis¬ 
solves. Serve the fruit cold. 

CEREALS 

Cereals are of two kinds; the prepared breakfast foods, such as 
corn flakes, puffed rice, shredded wheat, etc., which are purchased 
ready to serve; and cereals which require cooking, such as rolled 
oats, cream of wheat, corn meal, rice, and hominy. 

You will note that, in the menus prepared, cooked cereals are 
used more largely in the fall and winter, and uncooked products 
are served more often in spring and summer. Cereals are inex¬ 
pensive sources of mineral salts used in tissues and fluids of the 
body, of starch used as a source of energy, and of cellulose valu¬ 
able as a source of roughage, not actually assimilated by the tis¬ 
sues but essential for normal functions of the digestive system. 

As an economy measure, cereals should be used freely. The 
larger use of this valuable food may be encouraged in two ways: 

1. —By careful cooking with proper amount of salt which de¬ 
velops the flavor. 

2. —By addition of small amounts of highly-flavored or sea¬ 
soned foods as raisins or dates with rolled oats or cream of wheat, 
and peaches or berries with flakes or shredded wheat. 

The food value of cereals is increased by serving them with 
milk or cream and also by the use of milk instead of water in 
cooking the cereal. 

Children should eat cereal at least once a day, preferably with 
milk rather than cream, and without sugar. If it is difficult to 
get a child to eat cereal with milk only, raisins or dates, which 
contain a large per cent of sugar may be added. 

A few type recipes are given. These cover the possible difficul¬ 
ties that may arise and may be used for all the different grains. 

RICE 

Rice, when used as a cereal, is usually cooked in a minimum 
amount of liquid; milk is preferred. A general rule is that rice 
absorbs from three to five times its bulk in liquid, depending on 
how dry it is. The time for cooking is greatly shortened if the 
rice is soaked several hours; hence the following directions: 


Menus and Eecipes 


23 


Soak 1 cup of rice in 2 cups of milk or water for several hours, 
over night if convenient. 

Put rice in top of double boiler containing 1 or 2 cups of 
liquid as needed. 

Heat the liquid and add salt before adding the rice. Cook 45 
to 60 minutes, until grains are softened but do not lose their 
shape. 

If rice seemsi dry, add more water as water is absorbed; if it 
appears too moist, place a dish directly over the flame and cook 
until water boils away, being careful to stir to prevent burning. 

Serve with milk or cream and occasionally add raisins to give 
variety and to increase food value. 


CEREAL RECIPES 

CREAM OF WHEAT 

3 cups boiling water 1 teaspoon of salt 

1 cup of cereal 

Pour the cereal slowly into boiling water. Cook directly over 
the flame for about 10 minutes. Then place over boiling water 
and cook ^ hour. 

CREAM OF WHEAT WITH DATES 

To cooked cream of wheat add dates or raisins that have been 
heated over hot water until soft. 

. CORN MEAL MUSH 

3 cups of cold water 1 teaspoon salt 

f cup corn meal 

Mix the ingredients in a small pan and cook directly over the 
flame for five minutes. Cover and place over boiling water and 
let cook until all the water has been absorbed and no rare taste 
remains. 

ROLLED OATS 

1 cup of rolled oats 2 cups of water 

1 teaspoon salt 



24 


College oe Industkial Aets 


The best way to cook cereal is in a double boiler. To 2 cups 
cold or lukewarm water add 1 teaspoon salt and 1 cup rolled oats. 
Cook until there is no taste of raw starch. This will require 40 
minutes to 1 hour. 

Eolled oats may be satisfactorily cooked in the fireless cooker. 
Put rolled oats and salt in cold water and place directly over 
flame until the water boils. Cover kettle and place in fireless 
cooker. If this is done just before one retires, the breakfast 
food will be deliciously cooked by morning. 

Unless you like the product to be of the consistency of porridge, 
you must take care to use the minimum amount of liquid. 

Definite directions are impossible because the amount of liquid 
to be used depends upon the consistency you prefer. 


TABLE OF CEREALS 
Proportions for double boiler use 


Kind 

Amount 

Water 

Salt 

Time 

Flaked rolled oats. .. 

1 cup 

2 

cups 

K teaspoon 

1 hour to over¬ 
night 

Wheat flakes . 

1 cup 

2 

cups 

Yi teaspoon 

30 to 40 minutes 

Rye flakes . 

1 cup 

2 

cups 

Y teaspoon 

30 to 40 minutes 

Whole grained rice. .. 

1 cup 

4 

cups 

1 teaspoon 

45 min. to lY hrs. 

Hominy. 

1 cup 

4 cups 

1 teaspoon 

4 to 5 hours 

Ground cornmeal . 

1 cup 

4 

cups 

1 teaspoon 

40 min. to over¬ 
night 

Cream of wheat . 

1 cup 

4 

cups 

1 teaspoon 

40 minutes 

Farina . 

1 cup 

4 

cups 

1 teaspoon 

40 minutes 


GENEEAL EULES POE COOKING CEEEALS 

Use 1 teaspoon salt to 1 quart water. Pour cereal a bit at a 
time into boiling salted water so as not to check the boiling. Cook 
directly over the flame until the cereal thickens; stir with a fork 
only when necessary. Place vessel over the bottom part of the 
double boiler which is partly filled with boiling water and cook 
from 45 minutes to 8 hours. 

The quantity of water depends upon the kind of cereal and the 
utensil used. The double boiler, the fireless cooker, and the pres¬ 
sure cooker are particularly good for cooking cereals. 
















Menus and Recipes 


25 


BREADS 

Bread in some form can be used for every meal every day. Our 
great need in this respect is for a larger variety of bread. The 
possibilities are endless. Those forms of bread which are. easily 
prepared and cooked in a short time are most commonly used for 
breakfast for obvious reasons. 

We have found in class work that teaching breads is simplified 
by presenting the whole problem as one of proportion; lessons are 
given on batters and doughs. 

The essential ingredients of batters and doughs are the same. 
Additional ingredients may be added in varying proportions as 
the product requires, but the proportion of flour to liquid has 
been standardized and mastery of this table of proportions will 
make one independent of printed recipes. Each woman should be 
able to build up her own recipes on the basis of this standard. 

The greatest difficulty experienced with perfecting flour mix¬ 
tures is the fact that we have no standard flour; not only do dif¬ 
ferent flour^' present variations in quality, but different sacks of 
the same flour vary enough to make it necessary to use judgment 
in the use of flour. The amount of flour in any recipe must 
therefore be considered an approximation; it is wise to add the 
flour gradually and make sure of your results before you consider 
your product finished. A study of the table of proportions which 
follows will repay you by increasing the facility with which you 
develop your own recipes, and will give you a basis by which to 
test new recipes. 

The rule for use of baking powder in flour mixtures is 2 level 
teaspoons to each cup of flour. 

The rule for use of soda is f to 1 teaspoon to a cup of sour 
milk. 

The rule for the use of salt is ^ teaspoon do each cup of flour. 


TABLE OF PROPORTIONS 


26 


College of Industrial Arts 







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. Menus and Eecipes 


27 


POPOVEES 

Popovers are quite interesting as; examples of the use of air 
and steam as a leavening agent. 

The proportion used is one cup liquid to one cup flour. 

They should be baked in deep cups of either iron or crockery, 
and the pans should be heated. A very hot oven is required to 
start -with, but the heat may be reduced when the popovers have 
expanded as desired. 

2 cups flour 2 cups milk or milk and water 

1 teaspoon salt 3 eggs 

1 teaspoon butter (12 popovers) 

Beat the eggs until light and then add liquid and flour alter¬ 
nately (salt is added to flour). Melt butter and add to mixture. 
Heat pans and grease well with fat. Fill pans only half full of 
mixture. Place in a hot oven. Bake 45 minutes. Heat may be 
reduced when popovers expand after 15-20 minutes. These are 
very crusty with hollow centers and if cooked too short a time will 
have a layer of raw dough on the inside. 

WAFFLES 


3 cups flour f teaspoon salt 

4 teaspoons baking powder 2 cups milk 

2 fggs 1 tablespoon fat 

Sift flour, baking powder, and salt together; separate yolks and 
whites of eggs. Add milk to egg yolk; add the dry ingredients. 
Then add melted fat and whites of eggs beaten stiff. 

GEIDDLE CAKES 

All batter mixtures may be made of: 

1. Sweet milk and baking powder. 

2. Sour milk and soda (or buttermilk). 

General rule for soda: Two-thirds teaspoon to, each cup milk 
(less if milk is just turned). 

General rule for baking powder: Two level teaspoons to every 
cup sifted flour. 

Griddle cakes are especially tender and of good flavor when 
made with buttermilk. 


28 


College of Industeial Aets 


Griddle cakes may be made with proportions varying from 1 
to If cnpsi flour to 1 cup liquid. 

2 cups milk 1 teaspoon salt 

2 eggs 6 teaspoons baking powder 

3 cups flour 3 teaspoons melted butter 

Mix and sift dry ingredients. 

Beat eggs and add liquid and flour alternately. 

Bake by spoonfuls on a hot greased griddle. When batter is 
puffed full of bubbles and cooked on edge, turn and cook on other 
side. Dto not turn back and forth, but cook entirely on one side 
before turning. Practice will make you skiflful in baking—the 
most important part of the process of making griddle cakes. 

BEE AD GEIDDLB CAKES 


li^ cups flue stale bread crumbs 
1 teaspoon melted butter 
i cup flour 


4 teaspoons baking powder 
li cups scalded milk 
2 eggs 

J teaspoon salt 


Place crumbs in bowl, add milk and butter, and soak until 
crumbs are soft. 

Add eggs well beaten. 

Then add flour to which salt and baking powder have been 
added. Bake on a hot greased griddle until brown. 


CORN GRIDDLE CAKES 


2 cups sour milk or buttermilk 2 teaspoons melted butter 

li to 2 teaspoons soda, de- 2 eggs 

pending on acidity of mlik 1 teaspoon salt 

li cups corn meal 

Corn meal is heavier than wheat flour, so less by measure gives 
right proportion. 


MUFFINS 

WHEAT MUFFINS 

4 cups flour 2 cups liquid (milk) 

1 teaspoon salt 2 eggs 

8 teaspoons baking powder 4 teaspoons melted butter 

(1 teaspoon sugar may be 
added) 



Menus and Eecipes 


29 


Mix and sift the dry ingredients. Break eggs into mixing pan 
and add liquid and flour alternately. Add melted butter. Bake 
in buttered muffin pans in hot oven 10 to 20 minutes, the time 
depending on the size of the pans. 


CORN MEAL MUFFINS 


Beat 3 egg yolks 
Add 1 cup milk 
Add 2 cups corn meal 
Also i teaspoon salt 

Fill greased muffin tins only 
oven 20 to 30 minutes. 


And 1 tablespoon melted 
butter 

And 4 teaspoons baking 
powder 

Lastly 3 egg whites beaten 
separately 

!-half full. Bake in moderate 


BRAN MUFFINS 

2 cups buttermilk or sour milk 1 teaspoon soda 

2 cups bran " 1 cup whole wheat flour 

2 eggs (may be omitted) 3 teaspoons baking powder 

1 teaspoon salt 1 tablespoon sugar 

Add soda to liquid, also egg if desired. Mix without sifting 
all dry ingredients. Combine the two mixtures. Bake in but¬ 
tered muffin pans 30 to 40 minutes. 

GRAHAM MUFFINS 

li cups graham flour 4 teaspoon salt 

i cup corn meal 4 teaspoons baking powder 

I cup milk 2 tablespoons melted butter 

Scald milk and pour over corn meal. Cover and let stand 10 
minutes. Add Graham flour plus salt and baking powder. Lastly 
add melted butter. Batter should be moderately stiff. Bake in 
moderate oven 20 to 30 minutes in greased muffin tins. 


BREAKFAST BREADS 

BISCUITS 


3 cups flour 6 teaspoons baking powder 

3 tablespoons fat 3 teaspoons salt 

1 cup milk or water (2 dozen small biscuits) 


Mix and sift dry ingredients. Cut in the fat. Add liquid grad¬ 
ually to get exact amount which the flour will absorb. Roll out 



30 


College oe Industeial Aets 


one-half inch thick on floured board. Cut small biscuits. Bake 
in hot oven 15 minutes. Be careful to use least amount of flour 
which will permit dough to be rolled. Mix slightly. Do not 
knead as for bread. Bake quickly and serve at once. 

EMERGENCY BISCUITS 

2 cups flour 1 cup milk or milk and water 

2 tablespoons fat 4 teaspoons baking powder 

2 teaspoons salt 

Mix flour, salt, and baking powder. Cut into this mixture the 
fat. Add milk to make a drop batter instead of a dough to be 
rolled out. Drop by spoonfuls into muffin pans. Bake in hot 
oven 12 to 15 minutes. 

SOUR MILK BISCUITS 

1 cup sour milk 1 teaspoon salt 

^ teaspoon soda 2 teaspoons baking powder 

1 tablespoon Crisco 2 cups flour 

Add salt, soda, and baking powder to flour. Sift into mixing 
bowl and cut in Crisco with knife. Add sour milk. Make a soft 
dough. Avoid kneading; handle as lightly as possible. Cut out 
and place in pan. Allow biscuits to stand 15 to 30 minutes. 
Bake in hot oven—12 to 15 minutes. Baking sheets are much 
more satisfactory when oil or gas stoves are used. If you do not 
have one of these, the same result may be obtained by placing 
biscuits on bottom of a pan which is reversed. 

TOAST 

Toast is more generally used in the West than in the South. 
It is, however, a good food for breakfast, especially in families 
where there are children. Toast to be acceptable must be dried 
enough to be crisp and browned sufficiently to look attractive. A 
light golden brown is best liked. 

Bread for toasting should be cut about three-eighths inch thick. 
Bread which is one day old makes the best toast. Graham bread 
as well as wheat bread may be toasted. Where buttered toast is 
desired, the butter should be spread on toast as soon as it is ready 
for the table. Do not use melted butter, since melting the butter 
affects its flavor. Toast should be served hot and preferably pre¬ 
pared just in time to serve. 


Menus and Eecipes 


31 


Toast may be served dry without butter, or it may be buttered. 
It may be served with cream sauce. This is excellent for children 
and invalids. Toast may also be softened by pouring over it 
boiling water which is drained off, after which toast may be 
spread with butter and sugar. 

Toast is used as a foundation for serving many creamed dishes, 
such as creamed chicken, creamed eggs, creamed dried beef, and 
poached eggs, and it may be used for club sandwiches. A popular 
variation of plain toast is French toast, which may be served for 
breakfast, for luncheon, or for supper. 

FKENCH TOAST 

3 eggs 6 tablespoons milk 

i teaspoon salt and pepper 6 slices bread |-inch thick 

Beat eggs together in a pan. Add milk and seasoning; dip 
slices of bread in egg mixture and fry in rather large amount of 
fat until golden brown. Serve with syrup or honey. Butter is not 
needed since some fat was absorbed in the cooking process. 

MILK TOAST 

1 pint scalded milk i teaspoon salt 

2 tablespoons butter 5 slices toast 

2 tablespoons flour 

Make a medium white sauce, using butter, flour, salt, and milk. 
Cook until there is no taste of raw starch. Toast slices of bread 
a light brown. Toast for this method of serving should be very 
dry and crisp. Place toast on platter, and pour over it white 
sauce. Garnish with slices of hard boiled eggs; This makes an 
attractive dish to serve. 


EGGS 

The only satisfactory methods for cooking eggs are those which 
provide a low temperature; namely, below the boiling point, be¬ 
cause intense heat hardens albumen, the chief constituent of eggs. 
Eggs if boiled should be cooked not longer than four minutes. 
When removed from water, they will slip out of the shell more 
easily if they are dipped in cold water. Eggs cooked in the shell 
may be either soft cooked or hard cooked, the only difference be¬ 
ing the length of time. If eggs are put into cold water which is 



33 


College of Industeial Aets 


then heated to the boiling point gradually, the eggs will be soft 
cooked when the boiling point is reached. For hard cooked eggs, 
the water must be kept hot, not boiling, for 13 to 15 minutes. If 
eggs are placed in hot water, they will require 8 to 10 minutes 
for soft eggs and 30 minutes for hard eggs. Sufficient water 
should be used to cover eggs so that they may cook evenly. 


EGGS COOKED WITHOUT SHELL 

SCEAMBLED EGGS 

Eight eggs plus 1 tablespoon milk for each egg plus one-half tea¬ 
spoon salt plus 1 teaspoon butter plus one-eighth teaspoon pepper. 

Beat eggs lightly to mix yolk and white; and salt, pepper, and 
milk. Heat French pan and put in butter; when it is melted 
add the egg mixture. Cook until of a creamy consistency from 
3 to 5 minutes, depending on the surface of the pan. As eggs 
cook, stir to allow the uncooked to come in contact with the pan. 
Do not overcook. 

POACHED EGGS 

Boiling water must be used to poach eggs, since albumen is solu¬ 
ble in cold water, but a boiling temperature continued hardens 
the albumen; so the heat must be reduced after the eggs are put 
into the pan. Use an iron or sheet iron pan, in which water to 
cover the eggs is heated to boiling point. Drop in eggs carefully 
to prevent breaking. The heat is reduced and the eggs cooked 
until the white is coagulated, but the yolk is not. Eemove from 
pan on to pieces of toast. Salt, pepper, and butter are added last. 

PLAIN OMELET 

4 eggs 4 tablespoons hot water 

i teaspoon salt 1 teaspoon butter 

Separate yolks from whites. To yolks add salt, pepper, and 
hot water, and beat until thick and lemon-colored. Beat whites 
until stiff, cutting and folding them into first mixture until they 
have taken it up. Heat omelet pan, and butter sides and bottom. 
Turn in mixture, spread evenly, and place on stove where it will 
cook slowly over a low flame, occasionally turning the pan that 



Menus and Eecipes 


33 


the omelet may brown evenly. When it is well ‘^pnffed’^ and deli¬ 
cately browned underneath, place pan on center grate of oven to 
finish drying the top. Do not brown the top. The omelet is 
cooked if it is firm to the touch when pressed by the finger. If 
it clings to the finger like the beaten white of egg, it needs longer 
cooking. Crease the omelet with a knife at right angles to handle 
of the pan, taking care that the omelet is not cut. Fold the half 
away from the handle of the pan over the other half. Turn on 
to a hot plate and serve immediately. 


BREAKFAST MEATS 

CODFISH 

1 quart water 2 tablespoons butter 

1 lb. codfish 2 tablespoons fiour 

1 pint milk 

Shred the fish and put into frying pan. Cover with water and 
cook until tender. When done and water is boiled out, add one 
pint of thin white saupe (omit the salt) ; heat all together and 
pour into hot serving dish. Garnish with slices of hard cooked 
eggs. 

MEAT AND POTATO HASH 

Chop the corned beef or other cooked meat and cooked pota¬ 
toes, using about equal quantities of meat and potatoes. Turn 
into frying pan. Add one cup hot water. When water, has boiled 
away, fry down and brown by using butter. 

Hash should be neither too dry nor too wet; it should be well 
seasoned and should be browned to make it attractive. 

BACON 

Place strips of bacon in frying pan and cook over hot fire. Some 
prefer bacon very crisp; others prefer to take it up before all the 
fat is cooked out of it. 

HAM AND EGGS 

Pan broil fat pieces of ham, and place on a hot platter. Have 
plenty of fat in pan. Break eggs singly into sauce dish and turn 



34 


College of Industeial Aets 


into pan, giving plenty of room for each egg. Dip the fat over 
the eggs; when a transparent film is formed over the yolks, re¬ 
move and place each egg on a slice of ham. 

Do not overcook eggs, because eggs which are cooked too long 
or at too high a temperature are indigestible. 


BEVERAGES 

Beverages are flavored drinks, the chief constituent of which 
is water. The chief^ value lies in their water content. They are 
important in the diet because a large per cent of the water used 
in the body is obtained from beverages. The body needs a daily 
supply four or five pints of water. Do you insist upon that 
amount? For children the beverage par excellence is milk. They 
may drink water and fruit juices, provided they drink some milk. 

Coffee, which is very generally used as the breakfast beverage, 
is not particularly harmful to the normal active adult when prop¬ 
erly prepared. It should not be allowed to take the place of food, 
however, and should not be taken on an empty stomach. 

Children should not be allowed to drink tea or coffee, because 
they need milk instead. Coffee has no food value of itself and its 
stimulating properties are detrimental to the formation of right 
food habits. The same points may be noted in regard to tea, 
with the additional point that milk or cream in tea is decidedly 
harmful. In regard to the preparation of these beverages, neither 
tea nor coffee should be allowed to stand on the grounds for hours. 
Tea is best when the water is simply poured through a strainer 
containing the tea leaves, but it may be made by pouring boiling 
water on to leaves placed in a teapot and used throughout the 
meal. Tea must be freshly prepared for each meal, not only be¬ 
cause of the flavor, but also because of the harmful effects of the 
tannin which develops as tea stands. The coffee pot should be 
emptied after each meal. Any coffee which is left may be poured 
off the grounds into a cup or milk bottle and used as part of the 
water when coffee is prepared again, but the coffee pot must be 
emptied, washed thoroughly, and sunned occasionally to keep it 
sanitary. Coffee should always be prepared just in time to serve 
it as soon as it is ready. 



Menus and Eecipes 


35 


The general rule for amount of coffee to be used is one table¬ 
spoon ground coffee to each cup required and one extra for 
the pot. 

Method No. 1. Boiled Coffee (Cold Water) 

For six' cups coffee, use a two-quart coffee pot. Take seven 
tablespoons coffee finely ground, add one eggshell or one teaspoon 
of egg and mix with 1 cup water. Add 5 cups cold water, reserv¬ 
ing 1 cup to settle. Place on stove. When boiling point is 
reached, reduce fire. Note the time and boil 4 minutes. Settle 
by pouring in a cup of cold water. Serve at once. It must be 
served hot. If you neglect to take note of the time, you can judge 
somewhat of the time needed by the way the coffee boils. In the 
beginning, it boils up to the top of the coffee pot; it takes about 
5 minutes for the air to boil out of the water, so that the coffee 
boils quietly. When coffee is made in large quantities, it is nec¬ 
essary to boil it 8 to 10 minutes. 

Method No. 2 . Boiled Coffee (Hot Water) 

For six cups of coffee, a two-quart coffee pot should be used. 
Use seven tablespoons coffee (finely ground) and six cups boiling 
water. (Egg may be used, if desired as before.) Place over 
flame and boil 4 minutes. Time the boiling process for best re¬ 
sults. Before removing from fire, add one cup cold water to set¬ 
tle coffee. 

Method No. 3. Percolated Coffee 

Use two-quart percolator, preferably nickel-plated. Into top 
of percolator, measure eight tablespoons coffee very finely ground. 
Pour over the coffee seven cups boiling water. Place over the fire 
and allow boiling to continue for five minutes, when beverage is 
ready to serve. 

Method No. 1. Tea—The Japanese Method 

This method gives the most delicately flavored tea. Use one 
teaspoon tea to each cup; place tea in strainer or tea ball pro¬ 
vided for the purpose, and holding the strainer over the tea cup, 
pour over the tea freshly boiled water kept at the boiling point. 


36 


College of Industeial Aets 


Method No. 2. Tea—The Ameeicah Method 

Use teapot of brown crockery. Heat teapot by filling with boil¬ 
ing water. Boil water for tea in a saucepan or kettle. Empty 
water from teapot. Measure out tea, one teaspoon for each cup; 
pour into teapot boiling water. Serve at once. Tea may be 
served with sliced lemon or wfith sliced orange, which give a de¬ 
licious flavor. 

COCOA 

1 quart milk scalded i cup cocoa 

1 quart hot water \ cup sugar 

]\Iix sugar and cocoa and stir to a smooth paste with one cup 
hot water; add scalded milk and remainder of water, which should 
be hot. Boil five minutes. Place in double boiler to keep hot 
until served. More sugar may be used if sweeter mixture is de¬ 
sired; many recipes call for equal amounts of cocoa and sugar. 
The liquid may be all water or all milk or any proportion of milk 
and water, but one should remember that milk has real food value 
while water has none; hence the food value of the cocoa is in¬ 
creased when milk is used. 


LUNCHEON AND SUPPER RECIPES 

CREAM OF CELERY SOUP 

U cups cubed celery 1 pt. thin white sauce (use 

i teaspoon salt 4 tablespoons flour and 4 

1 pint boiling water tablespoons butter 

Put celery into boiling salted water, cover the vessel, and cook 
at simmering temperature until the celery is tender and of a 
clear color. Make a thin white sauce. Heat the mixture to boil¬ 
ing hot temperatures. Combine and serve immediately in hot 
soup plates. 

CEEAM OF TOMATO SOUP 

2 cups tomato pulp 1 qt. thin white sauce (iise 

4 tablespoons butter 4 tablespoons flour and 4 

tablespoons butter) 

Turn tomatoes into a saucepan and cook at simmering temper¬ 
ature until tender. Press through a strainer. Heat the white 



Menus and Eecipes 


37 


sauce and the two cups of tomato pulp to boiling hot tempera¬ 
tures and combine. Serve immediately in hot soup plates. 

Do not reheat the mixture after combining tomatoes and white 
sauce. 

CEOUTONS 

Cut stale bread in one-third inch slices and remove crusts. 
Spread evenly and thinly with butter. Cut slices in one-third 
inch cubes. Brown until delicately colored on all sides. 

PEA SOUP 

1 can peas J teaspoon salt 

2 teaspoons sugar 1 slice onion 

1 pint cold water 2 tablespoons butter 

1 pint milk 2 tablespoons flour 

Drain peas from liquor, add sugar and cold water, and let them 
simmer for twenty minutes. Eub thourgh a sieve, reheat, and 
thicken with butter and flour cooked together. Scald milk with 
onion, remove onion, add milk to mixture, and season with salt 
and pepper. 

EABBIT POT PIE 

Cut a dressed rabbit into small pieces, salt and let stand over 
night. Place in kettle with water to cover, season with one onion 
if desired; cook until tender. Prepare crust of pastry. 

2 cups flour 3 teaspoons baking powder 

i teaspoon salt i cup lard or other fat 

i cup water 

Line the side of pudding pan with crust, fill with meat and 
potatoes cut in small pieces. Onions improve flavor for most peo¬ 
ple and may be used with potatoes. 

Moisten with broth in which rabbit was cooked. 

Cover with crust and bake one hour or until crust is well baked 
and is brown. 

COTTAGE CHEESE 

1 quart thick sour milk I teaspoon salt 

Cream or butter Warm water 

Method 1. Pour at least two quarts of warm (not hot) water 
into the sour milk. Allow the mixture to stand until the curd 


38 


College of Industrial Arts 


separates from the whey. Drain the mixture in a cloth, pressing 
the cloth very gently until the curd is dry, or allow it to drip 
•several hours. Put the curd in a bowl, add salt and a little cream 
or melted butter, and mix thoroughly. Serve lightly heaped, or 
moulded into balls. 

Method 2. Heat sour milk in top of double boiler to separate 
the whey from the curd. (The drip method takes a longer time, 
hut it gives a more tender curd than either of the other methods.) 
A little chipped olives or pimento may be added if desired. A 
dash of paprika or red pepper is good. 

SPANISH BEANS 

1 quart kidney beans—frijoles I lb. fat salt pork 

1 pint strained tomato 1 tablespoon salt 

1 chopped onion 1 chopped pepper 

1 teaspoon paprika 

Soak beans over night, drain and cover with water. Parboil 
one-half to one hour. Drain. Put in earthen dish, add diced 
pork, strained tomato, seasoning, and water to cover. Cook 6 to 
8 hours. 

COENBREAD STICKS 

2 cups sour milk 3 cups corn meal 

4 eggs 4 tablespoons shortening 

2 teaspoons soda 2 teaspoons salt 

Sift the dry ingredients together; beat the eggs. Add milk 
and dry ingredients. Lastly add melted butter. Heat stick pans 
smoking hot and grease; fill two-thirds full and bake 20 to 30 
minutes in hot oven. 

CHEESE FONDOU 

IJ cups soft bread crumbs H cups grated cheese 

4 eggs 1 cup hot water 

I teaspoon salt 

Mix the water, bread crumbs, salt and cheese; add the yolks 
thoroughly beaten into this mixture, cut and fold in the whites 
of eggs beaten until stiff. Pour the mixture into a buttered bak¬ 
ing dish, and bake in a moderate oven until the mixture is well 
risen, is delicately browned, and answers the omelet test. Serve 
at once. 


Menus and Eecipes 


39 


DROP BISCUITS 

2 cups flour i teaspoon salt 

4 teaspoons baking powder 2 tablespoons fat 

About f cup milk or water 

Mix dry ingredients; then work the fat into the mixture by 
cutting in thoroughly with a knife. With a knife also mix the 
liquid with the dry ingredients. The mixture is of proper con¬ 
sistency, when it may be dropped from the spoon without spread¬ 
ing. Drop by spoonfuls on oiled pan. Bake in a hot oven from 
12 to 15 minutes. 

CORNBREAD 

1 cup corn meal 1 teaspoon salt 

1 cup flour IJ cups milk 

4 teaspoons baking powder 2 tablespoons Crisco 

1 egg 

Mix and sift dry ingredients; add milk, fat, and beaten egg. 
Beat well, and pour in greased shallow pan or in muffin tins. 
Bake in hot oven for 25 minutes. 

NUT BREAD 


4 cups flour 4 teaspoons baking powder 

1 cup sugar f cup walnuts 

1 teaspoon salt 1 egg 

2 cups milk 

Sift all dry ingredients together and add chopped nut-meats. 
Beat egg and add to milk. Stir into dry ingredients. Pour into 
greased pans and let stand 20 minutes. Bake in moderate oven 
for about 1 hour. 

BAKED BEANS 

2 cups navy beans 2 teaspoons salt 

2 tablespoons molasses 2 oz. salt pork 

^ teaspoon mustard 

Soak the beans overnight. Add a little baking soda and slowly 
heat to boiling point. Then add seasoning to beans. Add the 
pork which has been scraped and scarred, that is, cut gashes in 
it nearly to the rind. Bake in a slow oven from 6 to 12 hours. 
Keep the beans below the boiling point and keep covered with 
liquid. 


40 


College of Industeial Aets 


BOSTON BEOWN BREAD 

1 cup sour milk 1 teaspoon soda 

^ cup molasses 1 teaspoon salt 

2 tablespoons fat melted i cup sugar 

1 egg 2 cups graham flour 

1 cup white flour 

Mix Graham and white flour and all other dry ingredients ex¬ 
cept soda. Add milk and then molasses, into which soda has 
been put. Beat egg and add to mixture. Add melted fat. Put 
in greased baking dish and bake in moderate oven two hours. 

STUFFED PEPPERS 


6 large green sweet peppers 
1 tablespoon chopped onion 
1 cup canned corn 
1 cup dry bread crumbs 


1 cup milk 

2 tablespoons flour 
1 tablespoon butter 
■1 egg 


Parboil the peppers 10 minutes in 1 quart of water; cut in 
halves lengthwise, remove seeds, stuff, and arrange in pan. Cover 
with buttered crumbs. Bake in hot oven until brown. To pre¬ 
pare stuffing, make white sauce of milk, butter, flour, salt, onion, 
and one green pepper chopped fine. Add the canned corn and 
cook 5 minutes. Remove from Are and add beaten egg and bread 
crumbs sufficient to absorb excess moisture. 


PARKER HOUSE ROLLS 


1 cup scalded milk 1 teaspoon salt 

U tablespoons butter i yeast cake soaked in i 

1 tablespoon sugar cup lukewarm water 

5 cups flour 

Soak yeast cake in lukewarm water, in which the sugar has 
been dissolved. Add butter to milk; when lukewarm, add sof¬ 
tened yeast cake and about one and one-half cups of flour. 

Beat thoroughly, cover and let rise until light. Cut down and 
add remaining flour. Let rise again, toss on slightly floured 
board, knead, pat, and roll to one-third inch thickness. Shape 
with biscuit cutter. Press over one-half of each piece with melted 
butter, fold, and press edges together. Place in greased pan, one 
inch apart, cover, let rise, and bake in hot oven 12 to 15 minutes. 


Menus and Eecipes 


41 


DATE NUT SANDWICHES 

i lb. dates 4 tablespoons mayonnaise 

f cup nuts 

Eemove seeds from dates, chop fine, and mix with chopped 
nut meats. Mix with mayonnaise and spread on a slice of bread. 
Cream butter and spread on another piece of bread. Place these 
together and trim edges. Eaisins may he substituted. 

CLUB HOUSE SANDWICHES 

Arrange on slices of bread thin slices of cooked bacon; cover 
with slices of cold roast chicken, and cover chicken with mayon¬ 
naise dressing. Cover with slice of bread. 

SPONGE CAKE 

6 egg yolks 1 cup sugar 

1 tablespoon lemon juice Grated rind of one-half lemon 

6 egg whites 1 cup flour 

i teaspoon salt j 

Beat yolks until thick and lemon-colored, add sugar gradually, 
and continue beating, using egg-beater. Add lemon juice, rind, 
and whites of eggs beaten until stiff and dry. When whites are 
partially mixed with yolks, remove beater, and carefully cut and 
fold in flour mixed and sifted with salt. Bake one hour in a slow 
oven, in an angel cake pan or deep narrow pan. 

Genuine sponge cake contains no rising properties, but is made 
light by the quantity of air beaten into both yolks and whites of 
eggs, and the expansion of that air in baking. It requires a slow 
oven. All so-called sponge cakes, which have the addition of soda 
and cream of tartar or baking powder, requires same oven tem¬ 
perature as butter cakes. When failures are made in sunshine- 
and angel cakes, they are usually traced to baking in too slow an 
oven, and removing from oven before thoroughly cooked. 

SUNSHINE CAKE 

7 egg whites I cup flour 

5 egg yolks i teaspoon salt 

3 teaspoon cream of tartar 1 teaspoon flavoring 

1 cup sugar ' ' ' 

Beat whites. Add cream of tartar, well beaten yolks, sugar. 


42 


College of Industrial Arts 


and lastly the flour. Mix on large platter or in shallow pan. 
Bake in moderate oven 40 to 50 minutes. Use stew pan. 

CEEAM PUFFS 

i cup butter 1 cup boiling water 

1 cup and 2 tablespoons 3 large eggs 

pastry flour 

Boil the water and butter together in a saucepan. Add the 
Hour all at once, and stir until the mixture leaves the sides of the 
pan. Eemove from the heat and cool for 5 minutes. Then stir 
in thoroughly one beaten egg at a time. Butter a baking sheet 
and set the mixture in rounds about two inches between them. 
Bake at a temperature of 400°—350° F. for 40 to 45 minutes. 
When cold, split the puffs on side and All with English cream 
Ailing, cocoanut cream Ailing, or chocolate filling. The puffs 
may be filled with whipped cream seasoned to taste. 

ENGLISH CEEAM FILLING 

2 cups milk 4 cup flour 

4 cup sugar 2 eggs or 4 yolks 

4 teaspoon salt 4 cup sugar 

4 teaspoon vanilla 

Bcald the milk, sift together the flour and one-half cup sugar 
• and stir into the hot milk; stir constantly until the mixture thick¬ 
ens, and then occasionally, while cooking 10 or 12 minutes. Beat 
the eggs, add the one-fourth cup of sugar, and the salt, and beat. 
Stir this into the hot mixture. Cook, stirring constantly until 
the eggs have further thickened the mixture. Let cool, add flav- 
'.oring, and use. 

CHOCOLATE CEEAM FILLING 

1 oz. chocolate 2 tablespoons sugar 

2 tablespoons water 1-16 teaspoon salt 

'Ma'ke a syrup of the above ingredients and add to the English 
<3ream filling mixture. 


UNUSUAL LUNCHEON DISHES 

FEIED POLENTA 

4 cup corn meal 4 cup grated cheese 

:2 cups water 1 cup tomato sauce 

i teaspoon salt 3 tablespoons fat for sauteing 

4 teaspoon cayenne or paprika 



Menus and Recipes 


43 


Cook the corn meal in salted water, put the meal into cold 
water, and cook over the flame until the boiling point is reached; 
then cook over hot water 1 hour. Stir the grated cheese into the 
mush, add paprika, and turn into mold. Cool until sufficiently 
Arm to slice. Cut into thin strips and saute. 

TOMATO SAUCE 

1 pint canned tomatoes li tablespoons flour 

3 slices onion J tea'spoon salt 

4 tablespoons fat (butter) J teaspoon pepper 

Heat tomatoes with onion, strain, thicken by adding flour and 
butter which has been rubbed to a paste, add salt and pepper, and 
cook until mixture thickens. 


HOMINY FRITTERS 


1 pint hominy mush 1 small onion 

§ cup stale crumbs 2 tablespoons chopped parsley 

1 cup milk 1 teaspoon salt 

2 eggs i teaspoon pepper 

Add to the mush the crumbs, beaten eggs, and enough milk tO' 
make a stiff paste (omit part of milk if mush is moist). Stir 
into this mixture the seasonings and fry in hot fat until brown,. 
Drop by spoonfuls into the fat. One-half cup of cheese may be- 
added if desired. 

BEAN LOAF 


2 cups dried lima beans 
1 cup dry bread crumbs 
4 tablespoons peanut butter 

1 tablespoon bacon fat 

2 tablespoons grated onion 


2 teaspoons salt 
i teaspoon pepper 
1 cup rice stock or other liquid 
1 tablespoon celery leaves or 
seed 


Wash, soak, and cook beans 45 to 60 minutes. Drain; when 
cool, chop coarsely and add crumbs and all other ingredients. 
Put into greased bread pan and bake in a moderate oven 30^ 
minutes. 

OYSTER AND MACARONI CROQUETTES 

i cup macaroni i in. pieces i cup grated cheese 

1 pint oysters I teaspoon lemon juice' 

1 cup thick white sauce i teaspoon cayenne or paprikai 

Cook macaroni until soft, and drain. Clean and heat oysters 
cut into pieces if preferred. Use one-half cup oyster liquor and 


44 


College oe Industeial Aets 


one-half cup milk with three tablespoons butter and three table¬ 
spoons of flour to make white sauce. Mix all ingredients together 
and cool the mixture. Shape croquettes; dip in crumbs, in egg, 
and in crumbs again. Fry in deep fat. 

PEANUTS AND EICE 

1 cup uncooked rice White sauce: 

H cups white sauce 1 cup milk 

f cup chopped peanuts 2 tablespoons fat 

2 tablespoons flour 

Cook rice in boiling salted water, keeping grains separate. 
Drain and put into buttered baking dish; add white sauce and 
peanuts and heat in moderate oven 20 minutes. 

EICE CEOQUETTES 

Wash rice and add it to water with salt; cover and steam until 
rice has absorbed water. Then add milk, stir slightly with a 
fork, cover, and steam until rice is soft. Eemove from Are and 
add egg yolk and butter. Spread out to cool. Shape in bales; 
roll in crumbs, then dip in egg, and again in crumbs, fry in deep 
fat, and drain. This is a good way to use rice that has been left 
over from some other meal. 

CHEESE SOUFFLE 

2 tablespoons butter i cup cheese 

3 tablespoons flour Cayenne pepper 

i cup scalded milk 3 eggs 

i teaspoon salt 

Melt butter and add flour; when they are well mixed, add 
scalded milk. Then add salt, cayenne, and cheese. Eemove from 
Are, and add yolks of eggs that have been beaten until thick. Cool 
mixture, then cut and fold in whites of eggs that have been beaten 
until dry. Pour into a buttered baking dish and bake 20 minutes. 
;Serve at once. 

MACAEONI AND CHEESE 

1 cup macaroni 1 cup cheese 

li cups medium white sauce 2 cups buttered bread crumbs 

Break macaroni into one-inch pieces. Cook in a large quantity 
of boiling salted water; when it is tender, pour off the water in 
which it was cooked. Make the sauce, using ’ ..if milk and half 


Menus and Eecipes 


45 


‘^macaroni water” for the liquid; then add the cheese and maca¬ 
roni to it. Pour into a buttered baking dish. Cover with but¬ 
tered crumbs and bake until brown. 

FEUIT SOUFFLE 

f cup fruit pulp 3 egg whites 

4 cup sugar 

Prunes or apricots are used. Stew dried fruits and rub through 
sieve. Bake in buttered molds or in a pudding dish in a slow 
oven until egg is firm. 


COMPOTE OP GEEEU GAGES 

I cup sugar 14 lbs. green gages fresh or 1 

1 pint water can 


Boil the sugar and water 15 minutes. Put into this syrup the 
green gages. Simmer gently 20 minutes; do not allow -fruit to 
break. Cool and place plums in a glass dish. Pour syrup over 
fruit. 

SHEIMP WIGGLE 


14 cups milk 1 can peas 

4 tablespoons butter 4 teaspoon salt 

2 tablespoons flour 4 teaspoon pepper 

1’ can shrimp 


Make a white sauce of milk, flour, and butter; add shrimp 
broken into pieces and peas drained and rinsed. Heat entire mix¬ 
ture to boiling point. Serve very hot. 


COFFEE BEEAH 


2 cups milk 
4 cup butter 
4 cup sugar 
2 teaspoons salt 
4 cups flour 


1 yeast cake, soaked in 4 cup 

lukewarm water 

2 eggs 

1 cup chopped raisins 


Scald milk and add butter, sugar, and salt while milk is hot. 
When cooled to lukewarm temperature, add yeast cake and beaten 
eggs, with 2 cups flour to make a sponge. Beat thoroughly and 
set aside until the yeast has begun to work. When mixture is 
filled with bubbles of gas, add 2 cups of flour and raisins. Beat 
well and set aside to rise. When it is double in bulk, beat again 
thoroughly and fill into bread pans. The pans should be one-third 


46 


College of Industeial Arts 


full. Let rise until the dough again doubles its bulk. Bake in 
a hot oven. As soon as done, remove from the oven and spread 
with the following mixture: Two tablespoons sugar, 1 tablespoon 
cinnamon, 2 tablespoons melted butter. If it is baked in a shal¬ 
low pan, 15-20 minutes will be sufficient; if in the regular bread 
pan, 35-40 minutes will be required. As soon as the bread is 
removed from oven, frost with an icing made from one-half cup 
powdered sugar and 2 tablespoons boiling water. 

DUTCH POTATOES 

5 medium-sized potatoes White sauce: 

3 onions 2 cups milk 

1 teaspoon salt 2 tablespoons flour 

i teaspoon pepper 2 tablespoons butter 

Wash and peel potatoes and onions. Slice into buttered bak¬ 
ing dish. Season with salt and pepper and add white sauce; water 
may be substituted for milk. Cook in moderate oven 45 minutes. 

TOMATO AND COTTAGE CHEESE SALAD 

Peel five medium-sized tomatoes and chill; scoop out a small 
quantity of pulp from center of each. Fill cavities, using cheese 
moistened with French dressing. Arrange on lettuce leaves and 
serve with French dressing. 

WALDORF SALAD 

Mix equal quantities of finely cut apples and celery and moisten 
with mayonnaise dressing. Garnish with curled celery and canned 
pimentoes. Serve on lettuce leaf. An attractive way to serve this 
salad is to remove tops of red apples, scrape out inside pulp, and 
fill with diced apples and celery. Place on lettuce leaf and serve. 

BANANA SALAD 

Remove skin from each of five bananas. Scrape and cut in 
halves. Then cut lengthwise. Arrange on a leaf of lettuce and 
serve with mayonnaise or boiled dressing. 

GRAPEFRUIT SALAD 

Allow one-half a grapefruit for each serving. Peel the grape- • 
fruit whole and remove all the white covering. Divide into quar- 


Menus and Eecipes 


47 


ters and remove the partitions dividing the segments. Try to 
keep segments whole. Arrange four or five segments on hearts 
of lettuce leaves. Just before serving, add two tablespoons of 
French dressing. 

“The Best Dinner Salad and the Most Attractive.” 


DINNER RECIPES 

Meat soups are valuable in the menu, not because of their great 
nutritive value, but for the purpose of, stimulating the appetite. 
They also add variety to our meals and they make an attractive 
beginning to a meal where no meat is served. Meat soups con¬ 
tain extractives which give flavor, mineral matter in small quan¬ 
tities, soluble protein and gelatine—with fat in varying amounts, 
but this is usually removed before serving. For soup-making the 
much-used muscles are best. They contain more juice and are 
cheaper than those portions which are tender cuts. Every kind 
of meat may be used alone or in combination. If one has scraps 
and trimmings, it is not necessary to purchase meat for soup. 


CONSOMME 


3 lbs. beef (poorer part of 
round) 

3 lbs. knuckle of veal 
I cup each of carrot, turnip, 
and celery 

3 quarts cold water 

1 teaspoon salt 

4 cloves 

2 sprigs parsley 


i bay leaf 
1 lb. marrow bone 

1 qt. chicken stock 
J cup sliced onion 

2 tablespoons butter 

1 teaspoon pepper corns 

2 sprigs thyme 

1 sprig marjoram 


Cut beef into one and one-half inch cubes and brown half of it 
in some marrow from marrow bone. Put other half into kettle 
with cold water. Add veal cut in pieces, browned meat, and 
bones. Let stand one-half hour. Heat slowly to boiling point; 
then let simmer 3 hours, removing scum as it forms. Add chicken 
stock and simmer 2 hours. Cook carrot, turnip, onion, and celery 
in broth 5 minutes. Then add to soup with remaining seasoning. 
Cook one and one-half hours. Strain. Cool quickly, remove fat. 


and clear. 

Soup stock is made by extracting from* meat or chicken all the 
mineral matter and the juices known as extractives, because they 



48 


College of Industeial Akts 


give flavor, fat, and gelatine with a small amount of soluble pro¬ 
tein, The gelatine, which is a valuable ingredient, is, derived 
from the bones and connective tissues; hence the value ,bf bones. 
The bones which contain marrow fat are sold in the market as 
soup bones; this marrow fat should be used in the soup stock. 

Meat for soup should be cut up into fine pieces to expose as 
large a surface as possible. It should be salted and allowed to 
stand an hour or more before heating, as salt draws out the juices. 
It is best to heat slowly and cook mostly below the boiling point, 
but it must be brought to boiling temperature in order to dissolve 
out the gelatine. 

Soup stock may be used as a basis for any number of kinds of 
soups and improves the flavor of all foods to which it is added. 
It may be used also in meat pies and scalloped dishes. When 
seasoned and chilled, if served in summer, it makes an interest¬ 
ing variation. 

SOUTHERN POT POEK ROAST 

2 lbs. roast 2 cups canned tomatoes 

1 onion (sliced) salt and pepper 

Fry out the trimmings in a pan suitable for the roast. Remove 
cracklings and all fat, but two tablespoonfuls. Brown slowly. 
Add onion. Brown slightly; then add tomatoes. Season the meat 
with salt and pepper. Cook in a fireless cooker. 

BREADED VEAL CHOPS 

Remove skins and dip chops first in beaten egg, to which a few 
tablespoons of milk and a pinch of salt have been added and then 
in bread crumbs. Place in a hot frying pan containing a small 
amount of bacon drippings or other fat. Cook until well browned 
on both sides. Reduce the heat, cover pan very tightly, and cook 
slowly until tender. Serve with tomato sauce. 

TOMATO SAUCE 

1 can tomatoes 3 tablespoons fat 

1 sliced onion . 3 tablespoons flour 

pepper 1 teaspoon salt 

Cook onion with tomatoes and run through a strainer. Mix 
flour and melted fat. A-dd tomato juice and cook for five minutes. 
Pour this over the breaded veal. 


Menus and Eecipes 


49 


ROAST BEEF 

3 to 6 lbs. round pot roast salt and pepper 

Wash off roast and season with salt and pepper. Put in a 
hot pan and cook quickly directly over the stove until the roast 
has turned brown. This is done to keep the Juices in the meat. 
Put in a tireless cooker boiler and cover with water. Put in tire¬ 
less cooker and. let cook for three hours or two hours in oven. 

BOILED HAM WITH VEGETABLES 

1 ham end 1 rutabaga (medium size) 

4 carrots 1 onion 

4 potatoes (medium size) 1 cabbage (small) 

If ham is very salty, soak in cold water for 3 or 4 hours; then 
drain and scrape or trim off any blemishes. Boil from 1 to 2 
hours or until it begins to be tender. Clean the vegetables. Cut 
rutabagas into fourths and carrots into halves, slice the onion, 
and put them all into the boiling stock. Let the mixture cook 
20 minutes. Then put in the potatoes and cabbage. If cabbage 
is old, put it in with the other vegetables. Cut it in large pieces 
and lay it on the top. When vegetables are tender, arrange them 
about meat on a platter. 

SALT PORK 

To freshen salt pork cut pork into thin slices, place in a frying 
pan, cover with cold water and set pan back on a stove where water 
will come' slowly to boiling point, then drain; if the pork is not 
fresh enough, change water and repeat heating. Drop into cold 
water. 

1. SALT PORK—SAUTED KO. 1 

After the pork has been freshened, as directed above, wipe off 
water, place in hot frying pan, and turn often until browned and 
nearly crisp. Lift meat from fat. Serve on hot platter. 

2. SALT PORK—SAUTED NO. 2 

After pork has been freshened as directed above, place a little 
fat in hot frying pan, roll the cold wet pork in flour, and carefully 
lay it in the pan. When flour begins to brown, turn over the 
slices, cook until crisp and nicely browned. Lift out of "fat and 
serve on hot platter. 


50 


College of Industrial Arts 


3. SALT POEK—SAUTLD NO. 3 

After pork is freshened, wipe off water. Cut into pieces about 
2 inches long. Saute until nearly done. Eemove from the fat. 
Dip into a batter made of one egg, one-half cup of milk and one- 
third cup flour and return the pieces to the pan. Let cook until 
the batter is slightly browned. Turn once. Lift from the fat 
and serve at once on a hot platter. 

STUFFED POEK TENDEELOIN 

2 pork tenderloins i teaspoon salt 

2 cups bread crumbs i teaspoon pepper 

i cup melted butter i teaspoon onion juice 

4 leaves of sage 

Split the tenderloins lengthwise and flatten out. Make a dress¬ 
ing of crumbs, butter, and seasonings, adding a small amount of 
hot water if the crumbs are very dry. Use this as a stuffing for 
the tenderloins, roll, and tie with a string. Bake 1 hour in a 
moderate oven, basting frequently with hot fat (eight to ten 
servings). 

BAKED POEK CHOPS WITH TOMATOES 

6 good size pork chops 2 teaspoons salt 

li cups sliced onions i teaspoon pepper 

1 cup water 1 pt. canned tomatoes 

Flour the chops, and saute them until slightly browned; brown 
the onions in the pork fat. Cover chops with the onion, pour in 
the water, put on the lid, and simmer for half an hour. Add the 
tomatoes and bake 30 minutes more in a moderate oven. 

SAUSAGE WITH FEIED APPLES 

1 lb. sausage 6 apples 

hot water 6 tablespoons sugar 

Form sausage into small cakes. Put into frying pan and pour 
in boiling water. Cook 10 minutes, drain, return to frying pan, 
and cook until evenly browned. 

Pare, core, and cut tart apples in eighths and saute until well 
browned in sausage fat. Sprinkle lightly with sugar, stew{ and 
turn apples to brown evenly. Serve sausage on hot platter sur¬ 
rounded with apples. 


Mexus and Eecipes 


51 


BEOILED PIGS’ ‘FEET 

Cook pigs’ feet until tender; cut lengthwise in halves. Brush 
with melted butter, sprinkle with salt and pepper, and cover with 
fine cracker crumbs. Broil under gas flame or over flaming coals, 
turning often. Garnish with parsley. 


SWEETBREADS 

METHODS OE SEEMING 
GENEEAL METHOD OF PEEPAEING 

I. Methods of Serving 

1. En casserole. 

2 . Creamed with mushrooms. 

3. Salad. 

4. Fried as oysters are fried. 

II. General Method of Preparing 

Wash, place in a dish, and cover with cold water, adding juice 
of one-half lemon or one tahlespoonful of vinegar; let stand for 
two hours. Eemove, wash again, place in saucepan, and cover 
with cold water. Bring to boil and simmer slowly for 30 minutes. 
Blanch under, cold running water; pat dry and set aside to chill. 

III. Eecipes for Sweetbreads 
SWEETBEEADS EN CASSEEOLE 

Prepare sweetbreads as directed above. Eemove all membrane 
and trim carefully. Pour over sweetbreads melted butter or suet. 
Place sufficient slices of cooked sweet potato in buttered baking 
pan to cover bottom and cover with a layer of prepared sweet¬ 
breads. Place slices of bacon on top of sweetbreads and bake in 
a hot oven 13 to 15 minutes. 

SWEETBEEADS CEEAMED WITH MUSHEOOMS 

Prepare sweetbreads as directed. Eemove all membrane and 
cut in one-half inch cubes. ]\Iake a white sauce of: 

2 cups of milk 2 tablespoons flour 

2 tablespoons butter 



52 


College of Industrial Arts 


Add for seasoaing: 


J cup green pepper 
i cup muslirooms 
i teaspoon paprika 


1 tablespoon onion juice 
1 teaspoon salt 
juice of 1 lemon 


Heat all together until boiling point is reached. Serve on 
toast. Asparagus may be used in place of mushrooms. 

SWEETBEEAD SALAD 

Cook sweetbreads as directed. Be sure to add the vinegar, 
which improves the color and makes the salad more attractive. 
Cut sweetbreads in one-half inch cubes and add one cup diced 
celery. Season with salt and pepper and serve on crisp lettuce 
leaves or shredded cabbage' with cooked salad dressing (see 
page 66). 


FEIED SWEETBEEADS 


Prepare as directed above, but do not remove membrane which 
holds meat together. Cool and slice in pieces about one-half inch 
thick. Eoll in egg and bread crumbs and fry in deep fat or saute 
in bacon fat. When browned well, they will be sufficiently cooked. 


MEAT LOAF 


2 tablespoons lemon juice 
1 tablespoon salt 
1 teaspoon pepper 
i lb. salt pork ground 


li lbs. meat (veal) ground 
1 cup bread crumbs 
1 tablespoon onion juice 
1 green pepper 


Chop the meat finely, or force through a meat chopper. Add 
the other ingredients. Pack in a baking dish, brush top with 
egg-white slightly beaten; and bake slowly for three hours. Cool 
slightly, remove from dish, cut in slices, and serve. 


CHICKEN EN CASSEEOLE 


Disjoint a young chicken and saute in butter. Eoll chicken in 
fiour and put into casserole. Add 2 cups stock or water with 4 
tablespoons butter. Cover and cook in hot oven to 2 hours. 
Potatoes may be sauted in frying pan and added to casserole one- 
half hour before chicken is done. Other vegetables may be added 
or mushrooms brow^^d. 


Menus and Eecipes 


53 


ROAST CHICKEN 

Dress, clean, stuff, and truss chicken. Place on its back on 
rack in dripping pan. Rub entire surface with salt; spread breast 
and legs with three tablespoons of butter rubbed until creamy and 
mixed with 2 tablespoons of flour. Dredge bottom of pan with 
flour. Place in a hot oven; when flour is well browned, reduce 
the heat, then baste. Continue basting every 10 minutes until 
chicken is cooked. For basting, use one-four cup butter melted 
in three-fourths cup of boiling water. Turn chicken frequently 
so that it may brown evenly. When breast meat is tender, bird is 
sufficiently cooked. A four-pound chicken requires about one and 
one-half hours. 

GRAVY 

Pour off liquid from pan in which chicken has been roasted. 
From liquid skim 4 tablespoons of fat; return fat to pan and 
brown with 4 tablespoons of flour. Add 2 cups of stock in which 
giblets, neck, and tips of wings have been cooked. Cook for five 
minutes and season with salt and pepper. 

BROILED CHICKEN 

Clean and draw a young chicken. Split in half or cut into 
four pieces. Place in baking pan and cook in hot oven 20 to 30 
minutes, basting frequently with melted butter seasoned with 
onion, parsley, and lemon juice. When it is almost done, place 
on broiler, turning frequently. Remove to a hot platter. Spread 
with creamed butter, salt, and paprika. Serve with sweet pota¬ 
toes, prepared as follows: 

Parboil potatoes and slice lengthwise. Fasten slices of each 
potato together with skewers. Brush surface with butter and 
sugar if desired. Bake in a hot oven, basting occasionally with 
melted butter. 

MEAT STEW WITH DUMPLINGS 

li lbs. meat or chicken with II cups potatoes 

bones 

Cook meat until tender in plenty of water. One-half hour be¬ 
fore serving add potatoes, and 20 minutes before serving put in 


54 


College oe Industeial Akts 


dumplings made from emergency biscuit dough. Cook 30 minutes^ 
in covered kettle and serve at once. 


SOUR BEEF 

Take a piece of beef from the rump or lower round and cover' 
with vinegar or Avith half-and-half mixture of vinegar and water.. 
Add sliced onion, bay leaves, a few mixed whole spices, and salt.. 
Allow to stand a week in winter or a day or two in summer.,. 
Turn once a day and keep covered. When it is ready to cook,, 
brown the meat in fat, using an enameled iron pan. Strain the* 
liquid over it and cook until tender. Thicken gravy with flour 
or ginger snaps (Avhich may be broken up), strain it, and pour 
it over the sliced meat. Some cooks add cream. 


TONGUE WITH SAUCE 


1 medium-sized tongue 
salt 

boiling water 
1 cup sugar 
1 onion sliced 
2 tablespoons vinegar 


2 tablespoons kitchen 
bouquet 
1 bay leaf 
i doz. cloves 

(i box raisins may be added)' 


Simmer tongue in boiling salted water for 3 hours. 

Skim and continue to simmer in a sauce made as follows: 

Melt 1 cup sugar in iron skillet. When it is melted, add one* 
cup boiling water in which tongue is cooked and seasonings are- 
included. 


BAKED FISH 


Clean and tvash a large fish; remove head and tail. Sprinkle, 
salt on inside and outside of fish and fill tvith stuffing. Close 
edges of fish by holding them together and thrusting toothpicks 
across opening; then fasten opening by "‘lacing’’ string around tooth- ^ 
picks. Put on a baking rack or on buttered muslin placed over 
baking dish and bake for 15 minutes for each pound of fish or 
until fish separates from bones. Serve with tartar sauce. 


COEN MEAL STUFFING FOR FISH 


1 cup cracker crumbs or 
1 cup cornbread crumbled 
powdered sage 


5 cup boiling water 
salt and pepper 


Menus and Eecipes 


55 


Melt butter in water, and pour it over crackers to which sea¬ 
sonings have been added, 

STUFFING FOE FISH 

1 cup bread crumbs 1 teaspoon scraped onion 

I teaspoon pepper 1 teaspoon parsley 

i teaspoon salt 1 teaspoon pickles 

cayenne 2 tablespoons fat 

Mix ingredients in order given. 

SALMON LOAF 

Line baking dish that has been slightly buttered with bread 
crumbs. Fill the center with salmon that has been flaked, sea¬ 
soned with salt and pepper, and mixed with two eggs well beaten. 

TAETAE SAUCE 

1 tablespoon vinegar J teaspoon salt 

1 teaspoon lemon juice | cup butter 

1 teaspoon Worcestershire 
sauce 

Mix vinegar, lemon juice, and Worcestershire sauce in a small 
OYSTEE STEW 

2 cups milk (scalded) 2 cups oysters 

1 cup oyster liquor 1 tablespoon butter 

i teaspoon white pepper salt to taste 

Pick over the oysters and then wash in a strainer set in a bowl 
of water, removing any adhering pieces of shell. Heat the oyster 
liquor; then add the oysters, and cook until the edges curl. This 
requires only a few minutes. Add the hot milk, butter, and sea¬ 
soning. Serve at once. Oysters become tough if not served im¬ 
mediately or if over-cooked. 

TO CLEAN OYSTEES 

Drain off the liquor. If the liquor is to be used, strain it 
through a fine strainer or colander, and wash the oysters. Do not 
allow them to stand in water after washing them. Eun each 
oyster through the fingers to remove pieces of shell that may be 
clinging to it. 


56 


College of Industeial Aets 


VEGETABLES 

BOILED POTATOES 

Select potatoes that are smooth and of uniform size and wash 
them. Cook them in boiling salted water until tender. Allow 1 
teaspoon salt to each 1 quart water, using enough water to cover 
well. When they are done, drain off the water and let stand un¬ 
covered in a warm place until served. Serve hot. 

A well cooked boiled potato is mealy and dry. 

STEAMED POTATOES 

Prepare potatoes as for boiling. Place in steamer over boiling 
water and steam until tender when pierced with a fork. Eemove 
from over the boiling water, pierce and let dry a few minutes in a 
hot oven. 

MASHED POTATOES. 

Select small potatoes; if potatoes are large, cut them up in 
rather small pieces in order to shorten the time of cooking. Steam 
or boil until thoroughly cooked. Drain and shake in pan over 
fire to dry them out. Mash thoroughly, making sure there are 
no lumps. Season with salt and butter. To one quart of pota¬ 
toes use 1 teaspoon of salt and 1 tablespoon of butter; add one- 
half cup of milk or cream. Beat thoroughly to make potatoes 
creamy, smooth, and fluffy. 

Add milk gradually, because it is not possible to state the exact 
amount which will give the proper consistency. Too much milk 
makes the potatoes too soft and mushy. Too little milk makes 
the potatoes too dry and stiff. Good mashed potatoes are rather 
difficult to secure; so one must use judgment and care in their 
preparation. 

BAKED POTATOES 

Select smooth, medium-sized potatoes. Wash with a vegetable 
brush and place on a tin. Bake in hot oven 40 minutes or until 
under test with a fork; if it withdraws easily, the potatoes are 
done. Eemove from oven, and serve at once. If allowed to stand, 
unles the skin is ruptured for escape of steam, they become 
Properly baked potatoes are more easily digested than 


Menus and Recipes 


57 


potatoes cooked in any other way, as some of the starch is changed 
to dextrin by the intense heat. They are better cooked in boiling 
water than baked in a slow oven. A potato well baked is mealy 
and dry. 

POTATOES ON THE HALF SHELL 

Allow one medium-sized potato for each serving, or, if very 
large, one-half a potato. Bake without burning skins. 

As soon as potatoes are soft, cut open; if potatoes are medium 
size, remove a slice from one side, leaving skin intact; if potatoes 
are large, cut through center of the small circumference. Remove 
the contents, mash thoroughly, and season with salt, butter, milk, 
or cream, and pepper, if desired. 

Allow one-half tablespoon of butter and 1 tablespoon of milk 
for each serving. Beat over fire until very light. Refill the skins, 
piling up irregularly. Brown in oven and serve very hot. 

POTATOES STUFFED WITH BACON 

From one end cut a thin slice so potatoes will stand. From top 
cut thicker slice for cover. With apple corer push down through 
almost to bottom. Remove core and fill space with bacon in small 
pieces. Bake in hot oven. 

SCALLOPED POTATOES 

5 medium-sized potatoes 3 cups milk 

2 teaspoons salt 1 small onion 

3 tablespoons butter 1 tablespoon parsley 

2 tablespoons flour 

Peel and slice potatoes and arrange in bottom of a baking dish, 
previously buttered. Add seasonings and sprinkle slightly with 
flour. Continue placing potatoes and seasonings in layers until 
the dish is full. Pour the milk over the whole and cook in a 
moderate oven from 45 to 60 minutes. 

BROWNED POTATOES 

Try out fat from one-fourth pound of suet and put into small 
dripping pan. Select small ’ potatoes of uniform size, peel, and 
parboil 10 minutes. Remove to dripping pan and bake in mod¬ 
erate oveu until soft. This will require about 30 minutes. 


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College of Industrial Arts 


SAEATOGA CHIPS 

Irish potatoes 2 quarts of fat for frying 

salt 

Wash and pare potatoes. Slice thin as paper. Put into a bowl 
of ice cold water. Let stand until crisp and until edges are 
curled. Take from cold water and dry between towels. Fry in 
hot deep fat until light brown, keeping motion with a skimmer. 
Drain on brown paper and sprinkle with salt. 

FBENCH FEIED POTATOES 

Irish potatoes, small 2 quarts of fat for frying 

salt 

Wash and pare small potatoes; cut in eighths lengthwise; and 
soak in ice water until crisp and brittle. Take from water, dry 
between towels, and fry immediately in deep fat. Drain on brown 
paper and sprinkle with salt. 

SWEET POTATOES BOILED 

Wash potatoes, pare as thin as possible; cook in boiling water 
for about 20 minutes or until soft. Drain and dry in oven or on 
back of stove. Serve hot. 

EICED SWEET POTATOES 

Boil sweet potatoes, run through through a potato ricer, and 
serve hot. 

SWEET POTATOES BAKED WITH ROAST PORK OR BEEF 

Pare medium-sized potatoes and prepare as for boiled potatoes. 
Boil for ten minutes; drain; cut in quarters or less, arrange 
around the roast and bake about 40 minutes, basting often with 
gravy. Serve hot with roast on same platter. 

SWEET POTATOES BAKED IN SKINS 

Select potatoes of uniform size; wash and scrub them with a 
brush until absolutely clean. Trim ends off if necessary. Place 
in a pan and bake in slow oven until soft. Break the skins to 
allow the steam to escape. Serve hot. 


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59 


SWEET POTATO CEOQUETTES 

]\Iash smooth or put through a ricer enough boiled sweet pota¬ 
toes to make 2 cups. Season with one-half cup of cream, one- 
fourth, cup sugar, 1 well beaten egg, t tablespoon butter, grated 
rind of one-half lemon, one-fourth teaspoonful salt. These should 
be added while potatoes are hot; then the bowl containing the 
mixture should be placed in hot water until mixture is thick 
enough to form into balls. Press the center of each ball with a 
stoned date, a strip of dried fig, or a bit of jelly or preserve. Eoll 
into cylinders; flatten the ends; roll in bread crumbs; dip in 
beaten eggs; roll again in bread crumbs and fry in deep fat. 


STUFFED SWEET POTATOES 

5 sweet potatoes of uniform 1 cup or less of left-over 

size pork or beef roast 

chopped fine 

Prepare potatoes as for baking and bake until soft. Cut in 
half and scoop the inside out, being careful not to tear skin; mash 
and mix with meat and put back in skins. Brush tops with 
melted butter and brown in oven. 


SWEET POTATOES EN SUEPEISE 

For this dish use the croquette mixture, omitting the nut-meats. 
Take one tablespoonful and mold it flat in the hand—about one- 
half inch thick. Drop in the center some chopped chicken, mush¬ 
rooms, etc. Mold into a ball, continue as for croquettes, and fry 
in deep fat. 


NUT AND SWEET POTATO CEOQUETTES 


2 cups hot riced potatoes 
i cup cream or milk 
J tablespoon salt 
i tablespoon pepper 


sprinkle of cayenne 
yolk of 1 egg 
J cup chopped nut-meats 


Mix all ingredients until light. Shape as for croquettes. Eoll 
in bread crumbs, then in egg that has been diluted with water, 
and in bread crumbs again. Fry in deep fat until brown. Drain 
on brown paper and serve hot. 


60 


College of Industrial Arts 


FEIED EGG PLANT 

Pare egg plant and cut in very thin slices. Sprinkle with salt; 
and let stand one hour. Dredge with flour and sante slowly in 
fat until crisp and brown. (Egg plant is in season from August 
to February.) 

BLACK-EYED PEAS 

Select well filled peas with rich green pods. Shell, wash, and 
cook in boiling water until tender. Cook liquid down to one-half 
cupful or less and add 1 cup of thin cream (if milk is used, add 
2 tablespoonfuls of butter) and 1 tablespoon of salt. The milk 
may be thickened with 1 tablespoon of flour, if desired. Two 
quarts of peas will be sufficient for a family of flve or six. 

SPINACH 

Wash spinach in several waters to be sure that it is free from 
all sand. Put in a stewpan and let cook until tender. Drain 
thoroughly, chop finely, reheat, and season with butter, salt, and 
pepper. Mound on a serving dish and garnish with slices of 
^^hard-cooked” eggs. 

BOILED ONIONS 

1 qt. young onions 1 cup milk 

i teaspoon salt 2 tablespoons butter 

1 tablespoon flour 

Peel the onions under water. Cook in boiling salted water, 
changing water once or twice to remove strong odor. Cook un¬ 
covered until tender. Drain and add white sauce made of the 
milk and butter and flour. Keep hot for serving by placing stew- 
pan in pan of hot water. 

CORN A LA.SOUTHERN 

To one can of chopped corn or 2 cups of fresh corn, add 2 eggs 
slightly beaten, 1 teaspoon of salt, one-eighth teaspoon of pepper, 
teaspoons of melted butter, and 1 pint of scalded milk; turn 
into buttered dish, and bake in a slow oven until firm. 

STRING BEANS 


1 can beans 
pepper 


2 tablespoons butter 
salt 


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61 


Put butter, pepper, and salt in beans and cook until the mix¬ 
ture is hot. 

NEW POTATOES AND STEING BEANS 

Cover string beans with water and season with salt, pepper, and 
slices of bacon. When beans are soft, put in potatoes and cook 
until potatoes are soft. 

COEN ON THE COB 

Eemove all silks from fresh corn. Cut ends off and put in pan 
of boiling salted water. Let boil until corn is tender. Serve hot 
with butter. Time required ten to twenty minutes. 

ESCALLOPED CABBAGE 

To boil cabbage, the outside leaves should be removed, the cab¬ 
bage cut in quarters, and the tough stalk removed. Soak in cold 
water. Cook in an uncovered vessel in boiling salted water, to 
which is added one-fourth teaspoon of soda. This prevents dis¬ 
agreeable odors. Cook for 45 minutes or until soft. For escal- 
loped cabbage, cut one-half boiled cabbage in pieces; put in but¬ 
tered baking dish, sprinkle with salt and pepper, and add one cup 
of medium white sauce. Lift cabbage with fork so that it may 
be well mixed with sauce; cover with buttered crumbs, and bake 
until crumbs are brown. 

CEEAMED PEAS AND CAEEOTS 

1 cup diced carrots 1 cup medium white sauce 

2 cups of peas 

Cover carrots in water and let boil until they are tender. Mix 
carrots and peas, pour in white sauce, and heat. 

WHITE SAUCE (MEDIUM) 

2 tablespoons butter 1 cup milk 

3 tablespoons flour i teaspoon salt 

pepper 

Put butter in saucepan, stir until melted, add flour mixed with 
seasonings, and stir until well blended; then pour in the milk and 
stir constantly. Let come to a boil and boil for 2 minutes. 


62 


College of Industeial Aets 


CREAMED CELERY 

Wash, scrape, and cut stalks in one-inch pieces. Cook 20 min¬ 
utes or until soft in boiling water. Drain and to 2 cups of celery 
add 1 cup of white sauce. 

CREAMED CAULIFLOWER 

Wash and cut in small pieces the cauliflower, cover with water, 
and let boil until tender. Serve with medium white sauce. 

BOILED CABBAGE 

Take off outside leaves, cut in quarters and cook in an uncov¬ 
ered vessel in boiling water until tender. Drain; season with 
butter, salt, and pepper. Serve hot. 

CREAMED CABBAGE 

Pour over a portion of drained boiled cabbage, prepared as 
above directed, a medium white sauce, using 1 cup of sauce to 3 
cups of vegetable. Lift the cabbage carefully with a fork in or¬ 
der not to break it and in order to distribute the sauce over the 
cabbage. Serve hot in a hot dish. 

BAKED TOMATOES 

Wipe tomatoes and remove thin slice from the stem end of each 
tomato. Remove seeds and pulp, draining through a strainer. 

To pulp add an equal quantity of cracker or bread crumbs, 
season with salt and pepper, and add a few drops of onion juice 
or, if preferred, celery salt. Fill the tomato shells with the mix¬ 
ture. Place in a buttered pan and bake 20 mintutes in a hot oven. 

SCALLOPED GREEN TOMATOES 

Into the bottom of a buttered baking dish put a layer of stale 
bread crumbs; on this place a layer of sliced green tomatoes and 
add salt, pepper, bits of butter, and finely chopped onion, and 
3 or 4 tablespoonfuls of sugar. Repeat the layer of crumbs and 
tomatoes until dish is full. It cooks down a great deal. Cover 
with layer of buttered crumbs. Cover with plate or tin lid and 
cook at least 1 hour. When juice begins to come over cover, take 
off lid and let crumbs brown. 


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63 


BAKED ONIONS 

Onions may be cooked en casserole or in baking pan. To pre¬ 
pare, peel onions and parboil 5 minutes. Drain and turn into but¬ 
tered baking pan. Prepare white sauce with 2 cups milk, 2 table¬ 
spoonfuls flour, and 2 tablespoonfuls butter and cover onions 
previously salted. Bake in a moderate oven 30 to 40 minutes. 
Onions are best if of medium size and cooked whole. 

LETTUCE 

As soon as the lettuce comes, it should have the outside leaves 
broken ofl:; wash the head or break the leaves apart and wash 
each leaf separately. Shake the water from the leaves and dry 
with a towel. Place in the refrigerator until time for serving. 

LETTUCE GKEENS 

Outside leaves of lettuce make excellent greens. Wash and cook 
10 minutes. Drain through a colander and season with salt and 
pepper and butter. 

CABBAGE SLAW 

J cup vinegar 3 tablespoons sugar 

1 cup sweet heavy cream 1 small head cabbage 

1 teaspoon salt pepper 

Shave the cabbage very flne; place in a dish; season with salt 
and pepper. Stir the sugar into the vinegar until all is dissolved; 
then add the sweet cream gradually and stir thoroughly until the 
mixture thickens. Pour over the cabbage and serve at once. 

ASPAEAGUS 

Cut off the tough portion of the asparagus stalk; remove the 
scales and wash thoroughly. Tie into bunches with white tape 
one-fourth to one-half inch wide. Stand bunches in a kettle of 
boiling salted water and cook 10 to 15 minutes. This allows the 
stacks to cook longer than the tips; then the bunches should be 
wholly covered with water and cooked 5 minutes. Drain off water 
and serve with melted butter. 


64 


College of Industeial Aets 


OKRA 

Okra must be young and tender and fresh to be satisfactory. 
Wash carefully and cut off stems even with pods. Cook in boiling 
salted water until tender. Drain and serve with melted butter. 

OKRA SCALLOPED WITH TOMATOES 

Cook okra in boiling water until tender. Drain and turn into 
buttered baking dish. Use equal parts of tomatoes and okra. The 
tomatoes may be fresh or canned. Season with salt, butter, and 
pepper and thicken by using 1 tablespoon of flour to 1 pint of 
tomatoes. Bake in moderate oven 15 to 20 minutes. 

KEW BEETS 

Wash thoroughly and cut off tops, leaving at least 1 inch of 
leaf stem. Leave roots also to prevent “bleeding.” Cook in boil¬ 
ing water until tender. Drain off hot water. , Cover with cold 
water and slip off the skins, which are easily removed. 

Cut beets in quarters or small pieces and heat with vinegar, 
butter, salt, and pepper. A little sugar may be added, if desired. 


SALADS 

POTATO SALAD 

Boil potatoes with jackets on. Cook until soft, but firm enough 
to hold together. Remove skins and cut potatoes into even pieces, 
cubes, or slices. Cut the onions into small pieces; peas, beans, 
cucumbers, or other vegetables may be added. Mix thoroughly, 
using any salad dressing preferred, but boiled dressing is recom¬ 
mended. Many prefer to add hard cooked eggs. If eggs are 
used, reserve five or six slices for top as a garnish. 

4 potatoes 1 tablespoon parsley 

1 or 2 onions 1 teaspoon salt 

1 or 2 cucumbers 1 cup salad dressing 

CHICKEN SALAD 

Cook young hen until tender; 2 hours should be sufficient. 
Remove from broth and cool. Cut in small cubes, but do not 



Menus and Recipes 


65 


mince the meat. For each cup of meat add from one-half to 1 
cup celery cut line; marinate with French dressing and chill in 
ice box. Serve on lettuce, using chicken salad dressing. 


FISH SALAD 


Flake one small can of tuna; add celery cut up fine. Make 
boiled salad dressing, and mix 1 cup of thin dressing with fish. 
Place one leaf of crisp lettuce on cold plate. Put generous meas¬ 
ure of salad mixture on this leaf. Add salad dressing just be¬ 
fore serving. 

FROZEA' FRUIT SALAD 


1 cup sliced pineapple 

1 cup diced oranges (cut in 

fourths) 

10 dates cut in sixths 

2 cups mayonnaise 
12 marshmallows 

Melt gelatin over hot water, 
prepared fruit. When mixture is 
freeze. 


1 cup apricot pulp 

2 tablespoons gelatine soaked 

in 3 tablespoons cold 
water 

1 cup whipped cream 

Beat in salad dressing. Add 
cold, add whipped cream and 


TOMATO JELIA^ SALAD 


1 qt. tomatoes stewed and 1 teaspoon salt 

strained 1 teaspoon sugar 

gelatin 

Measure juice, after straining. Allow 2 teaspoons gelatine to 
each cup. Soak gelatine in cold water 10 minutes; add to juice; 
bring to boiling point; pour into molds and chill. 

Serve with mayonnaise or boiled dressing. 

PINEAPPLE SALAD 

Use equal amounts of sliced pineapple and apple with half that 
amount of dates, or strawberries in season. Serve. 

TOMATO AND COTTAGE CHEESE SALAD 

Peel five medium-sized tomatoes; chill and scoop out a small 
quantity of pulp from center of each. Fill cavities, using cheese 
moistened with French dressing. Arrange on lettuce leaves and 
serve with French dressing. 


66 


College of Industkial Akts 


WALDORF SALAD 

Mix equal quantities of finely cut apples and celery and moisten 
with mayonnaise dressing. Garnish with curled celery and canned 
pimentoes. Serve on lettuce leaf. An attractive w'ay to serve 
this salad is to remove tops from red apples^ scrape out inside 
pulp, and fill with diced apples and celery. Place on lettuce leaf 
and serve. 

BANANA SALAD 

Remove skins from each of five bananas. Scrape and cut in 
halves. Then cut lengthwise. Arrange on a leaf of lettuce and 
serve with mayonnaise or boiled dressing. 

FRUIT SALAD. 

Dice apples, oranges, bananas, and grapes. Keep in a cool 
place. Just before serving mix with mayonnaise dressing, ar¬ 
range on a lettuce leaf, and serve. 

CORONADO SALAD 

1 can tuna fish cooked dressing 

2 cups shredded cabbage 2 teaspoons tomato ketchup 

I green pepper cooked and 

shredded 

Flake fish; shred cabbage very fine; cut pepper in halves, re¬ 
move seeds, cook in boiling water 10 minutes, and shred in inch 
lengths; arrange on lettuce, and dress with boiled dressing^ to 
which the ketchup has been added. Garnish with parsley or 
pimento. 

MEAT AND POTATO SALAD 

I5 cups cooked meat cut fine i teaspoon salt 

II cups cooked potato cut 2 tablespoons finely chopped 

fine pickle 

1 cup celery cut fine salad dressing 

Mix in order given, cover with dressing, and garnish with sliced 
pickles and celery tops. White cabbage may be used in place of 
celery. 

APPLE AND MINT SALAD 

2 cups finely cut apple 

2 tablespoons chopped mint 

2 tablespoons lemon juice 

1 head of lettuce 


few gratings of lemon rind 
4 tablespoons oil 
cayenne 


Menus and Recipes 


67 


Mix the mint, lemon juice, and rind; cover and let stand for 
half an hour; add oil and cayenne, and pour all over apple. Serve 
on lettuce leaf and garnish with sprigs of mint. 

CRANBERRY SALAD 

3 cups finely shredded white J cup finely shredded celery 

cabbage i cup chopped cranberries 

Mix the cooked dressing with the above ingredients, and garnish 
with celery tops and whole cranberries. 

SPANISH SALAD 

1 head of lettuce 2 sliced pickles 

2 cups half-inch cubes of 1 cucumber sliced 

bread 3 tomatoes quartered 

1 Spanish onion chopped fine French dressing 

Shred the coarser leaves of the lettuce, and arrange in salad 
bowl on heart of leaves; cover with bread cubes, sprinkle with 
onion, add cucumber and tomatoes, and pour French dressing 
over all. 

Garnish with pickles. 

FRENCH DRESSING 

2 tablespoons vinegar or I teaspoon pepper 

lemon juice 4 tablespoons olive oil 

1 teaspoon salt i teaspoon salt 

Put ingredients into bowl; beat with Dover egg beater. Some 
prefer the addition of a few drops of onion juice. One table¬ 
spoon each of lemon and vinegar may be used. The acid may be 
increased or reduced to suit the need. French dressing is more 
easily prepared and more largely used than any other dressing. 

MAYONNAISE DRESSING 

2 egg yolks, 1 whole egg, or 1 teaspoon salt 

2 whites 2 teaspoons vinegar or lemon 

U cups Wesson oil 1 teaspoon powdered sugar 

paprika or cayenne 1 teaspoon mustard, 

if desired 

To the egg add seasoning and beat thoroughly with Dover 
beater. Add all to the acid slowly. Add the oil, 1 teaspoon at 


68 


College of Industeial Akts 


a time, beating between each spoonful. When the mixture be¬ 
gins to thicken, oil may be added faster. Additional oil may be 
needed for dressing made with egg white, because of the water 
found with the albumen of the white. Olive oil is thicker than 
Wesson oil and if used may require the addition of more acid. 

BOILED DEES SING—WHITE SAUCE BASIS 


i cup milk 1 teaspoon mustard 

1 cup vinegar ^ teaspoon salt 

3 tablespoons flour | teaspoon pepper 

2 tablespoons sugar 1 egg 

4 tablespoons butter 

Make a white sauce of milk, butter, flour, and seasonings. Add 
cold vinegar and stir until well blended. Eemove sauce from the 
flame and add the beaten egg immediately. Stir until smooth and 
chill. 

THOUSAND ISLAND DKESSING 


2 tablespoons mayonnaise 
dressing 

1 tablespoon chopped onion 
1 tablespoon Wesson oil 
1 teaspoon salt 


2 tablespoons chili sauce 
1 tablespoon catsup 
1 tablespoon vinegar 
i teaspoon paprika 


Mix ingredients in order given (reading from left to right). 
Heat thoroughly. A hard cooked egg chopped fine and chopped 
olives may be added. 


SOUK CEEAM SALAD DKESSING 

1 cup cream 2 teaspoons flour 

mix i teaspoon salt J teaspoon pepper 

2 teaspoons mustard i cup vinegar 

4 teaspoons sugar 1 egg well beaten 

Scald vinegar and add to egg and cream. Cook until it thick¬ 
ens. Kemove from fire and add dry ingredients. 

CHICKEN SALAD DKESSING 

i cup stock 2 teaspoons mustard 

i cup vinegar 1 teaspoon salt 

5 egg yolks J teaspoon pepper 

i cup cream whipped J cup butter or olive oil 

Combine ingredients except butter and cream. Cook and then 
add fat and cream. 


Menus and Eecipes 


69 


COOKED DEESSIKG—CUSTAED BASIS 


4 eggs or 1 teaspoon dry mustard 

8 yolks 1 teaspoon salt 

1 teaspoon sugar 2 tablespoons butter or olive 

paprika oil if desired (can use 

1 cup cream whipped up to J cup) 

4 tablespoons vinegar 

Beat the eggs thoroughly, white and yolks together, and place 
in double doiler. Scald (not boil) the vinegar; pour it on the 
eggs very slowly, and cook until the mixture thickens, stirring 
constantly to keep it cooking evenly. While it is hot, add the 
butter and seasonings. Let cool and add whipped cream. 

This dressing will keep two weeks if placed in glass jar, cov¬ 
ered and kept in cool place, and if the cream has not been added 
to it. 


DESSERTS 

STEAWBEEEY SHOETCAKE 

2 cups flour 2 teaspoons sugar 

4 teaspoons baking powder f cup milk 

1 teaspoon salt i cup butter 

Mix dry ingredients, sift twice, cut in butter with knife and 
fork, and add milk gradually. Toss on floured board and divide 
in two parts. Pat, roll out, and bake 12 minutes, in hot oven in 
buttered layer cake tins. Split and spread with butter. Sweeten 
strawberries to taste; place them on back of range until warmed; 
crush slightly; put them between and on top of shortcakes; cover 
top with cream sauce. 

CEEAM SAUCE 

I cup thick cream h cup powdered, sugar 

1 cup milk i teaspoon vanilla 

Mix cream and milk and beat until stiff, using egg beater; add 
sugar and vanilla. 

PEACH SHOETCAKE 


2 cups flour 

1 cup milk 
f cup sugar 

2 eggs 


3 teaspoons baking powder 
i teaspoon salt 
i cup butter 



70 


College oe Industeial Arts 


Mix and sift dry ingredients. Cream butter and sugar and add 
eggs well beaten. Add milk and flour alternately. Beat well. 
Bake in layer cake tins, 15 to 20 minutes. Use fresh or canned 
peaches for Ailing, putting peaches between layers and on top. 


COLD DESSERTS 

APEICOT ICE 

1 can apricots i cup lemon juice 

1 cup sugar 1 pt. cream 

Drain apricots; then add to syrup the pulp rubbed through a 
sieve. Add sugar and lemon juice. Freeze to a mush; then fold 
in whip obtained from cream. Let stand one and one-half hours 
packed in ice. 

GRAPE JUICE SHERBET 

1 cup grape juice 2 tablespoons lemon juice 

2 cup sugar i pt. cream 

To grape juice add sugar and lemon juice. Freeze to a mush 
and then fold in the whip obtained from cream. Pack in ice for 
one and one-half hours before serving. 

MILK SHERBET 

4 cups milk IJ cups sugar 

juice of 3 lemons 

Mix juice and sugar; stir constantly while slowly adding milk. 
If milk is added too rapidly, the mixture will have a curdled 
appearance, which is unsightly, but will not affect the quality of 
the sherbet. Freeze and serve. 

CARAMEL ICE CREAM 

1 pt. cream 1 egg 

1 cup milk 1 tablespoon flour 

f cup sugar \ teaspoon salt 

1 teaspoon vanilla 

Mix flour, salt, egg slightly beaten, and milk slowly. Cook over 
hot water for 20 minutes, stirring constantly. Caramelize the 
sugar, pour in milk mixture, and cook for 10 minutes. When it 
is cool, add cream and flavoring; strain and freeze. 



Menus and Eecipes 


71 


APPLE TAPIOCA 

i cup pearl tapioca 1 teaspoon salt 

cold water ^ 5 apples 

2 ^ cups boiling water ^ cup sugar 

Soak tapioca 1 hour in cold water to cover; drain; add boiling 
water and salt; cook in double boiler until transparent. Core and 
pare apples; arrange in buttered baking dish. Pill cavities with 
sugar, pour over tapioca, and bake in moderate oven until apples 
are soft. Serve with lemon sauce. 

LEMON SAUCE 

1 cup sugar 2 cups boiling water 

2 tablespoons flour 1 lemon, juice and rind 

1 tablespoon butter 

Mix sugar and flour thoroughly; then slowly add the boiling 
water. Cook 10 minutes. Add the lemon juice and rind, then the 
butter. Stir until the butter is melted; then the sauce will be 
ready to serve. 

BAKED CUSTAED 

4 cups scalded milk i cup sugar 

4 eggs i teaspoon salt 

nutmeg 

Beat eggs slightly, add sugar and salt, pour in slowly the scalded 
milk; strain in buttered mould and set in pan of hot water. 
Sprinkle with nutmeg and bake in slow oven until Arm. Test by 
putting a knife in the edge; if the knife comes out clean, the cus¬ 
tard is done. During the baking, care must be taken that the 
water surrounding custard does not boil, because milk and eggs 
in combination should cook at a very low temperature. Serve 
with caramel sauce. 

FEUIT GELATINE 

Soak a package of gelatine in lukewarm water. Pour over 
it a pint of boiling water. Pour a little into a mould; lay in 
slices of orange, a little more gelatine, and slices of banana until 
the mould is full. Serve with whipped cream or custard. Any 
fruit desired may be used. 


73 


College of Industeial Aets 


SNOW PUDDING 

i box of gelatine 1 cup boiling water 

i cup cold water 1 cup sugar 

whites of 3 eggs 4 tablespoons lemon juice 

Soak gelatine in cold water; dissolve in boiling water; add 
sugar and lemon juice, strain, and set aside in cool place; occa¬ 
sionally stir mixture, and when thick, beat with wire spoon. Add 
whites of eggs beaten stiff, and continue beating until the mixture 
is thick enough to hold its shape. Mould and serve. 

AMBEOSIA 

Place sliced oranges in the center of a dish. Sprinkle with 
sugar and then with one-fourth cup of cocoanut. 

PEUNE WHIP 

i lb. prunes i cup sugar 

whites of 4 eggs i tablespoon lemon juice 

Pick over and wash prunes; soak several hours in cold water; 
cook in same water until soft. Eemove stones and rub primes 
through a strainer. Add sugar and cook 5 minutes. The mix¬ 
ture should be of the same consistency as marmalade. Beat whites 
of eggs until stiff. Add prunes. 

CAEAMEL CUSTAED 

3 cups scalded milk ^ teaspoon salt 

4 eggs 1 teaspoon vanilla 

i cup sugar 

Put sugar in omelet pan; stir constantly over hot part of stove. 
Add gradually to milk, being careful that milk does not bubble 
up and foam over, as is likely on account of high temperature of 
sugar. As soon as sugar is melted in milk, add flavoring, and 
then strain in buttered moulds. Bake in oven, keeping moulds 
surrounded by hot water. Be careful not to let sauce come to 
a boil. 

CHOCOLATE PUDDING 

i cup butter ' 3 teaspoons baking powder 

1 cup sugar IJ sq. unsweetened chocolate 

2 eggs J teaspoon salt 

i cup milk i teaspoon vanilla 

IJ cups flour 


Menus and Eecipes 


73 


Cream the butter and add one-half the sugar gradually. Beat 
yolks of eggs until thick and lemon-colored, and add slowly re¬ 
maining sugar. Combine mixtures; add milk alternately with 
flour mixed and sifted with baking powder and salt; add whites 
of eggs beaten until stiff, then the melted chocolate and vanilla. 
Bake in muffin tins until Arm. Eemove and serve with whipped 
cream. 

PASTEY 


2 cups flour i teaspoon salt 

2 cup shortening 1 cup cold water 

Sift flour and salt and add shortening, Eub in very lightly 
with tips of Angers or cut in with knives. Add cold water very 
slowly and work as little as possible. Divide in halves; roll out 
one part thin on a floured board and use for bottom crust. If 
the pie is to have a top crust, roll out the top crust after pie has 
been fllled. Cover pie; press edges together, trim off pastry, and 
bake. 

All materials should be cold. Handling is important; roll out 
with as little manipulation as possible. Eoll forward only, not 
forward and back, and roll one side only for best results. 


LEMON PIE 


CRUST: 

1 cup lard or Crisco 
Si cups flour 
1 teaspoon salt 
1 cup water 
FILLING: 

I cup sugar 


1 pt. boiling water 

2 egg yolks 

1 grated lemon rind 
5 tablespoons corn starch 
1 tablespoon butter 

3 tablespoons lemon juice 


Mix cornstarch with sugar and add boiling water and cook for 
10 minutes. Cool slightly and add remaining ingredients. Heat 
thoroughly in double boiler. Bake crust on bottom of pie tin. 
Be sure to prick with.fork to keep in place and preserve shape. 
Fill crust with cooked Ailing and cover with meringue. 


MEEINGUE 

2 egg whites i tablespoon lemon juice 

4 tablespoons powdered 
sugar 

Eeturn pie to oven to brown and to set the egg. It must not be 
set too quickly. 


74 


College of Industeial Akts 


CUSTARD PIE 

2 eggs J teaspoon salt 

3 tablespoons sugar 1^ cups milk 

few grains of nutmeg 

Beat eggs slightly; add sugar, salt, and milk. Line pie pan 
with pastry and huild up a fluted rim. Strain mixture and 
sprinkle with grated nutmeg. Bake in quick oven at first; de¬ 
crease heat and cook slowly, because egg and milk in combination 
need to be cooked slowly. 

APPLE PIE 

4 sour apples i teaspoon salt 

J cup sugar 1 teaspoon butter 

1 teaspoon nutmeg 1 teaspoon lemon juice 

Line pie plate with pastry. Pare, core, and cut apples into 
eighths; put in row around plate and work toward center until 
plate is covered; pile remainder on. Mix sugar, nutmeg, salt, 
and lemon juice, and sprinkle over apples. Dot with butter. 
Cover with upper crust and bake 40-45 minutes in a moderate 
oven. 

DEWBERRY PIE 

2 cups dewberries 2 tablespoons flour 

sugar 

Crush dewberries; mix sugar and flour and add to dewberries. 
Cook until mixture is slightly thickened. Add enough sugar to 
sweeten; the amount depends on the ripeness of berries. Pour in 
pastry crust and let stand until firm. 


CAKES AND COOKIES 


STANDARD CAKE RECIPE 

1 cup butter 4 teaspoons baking powder 

2 cups sugar J teaspoon salt 

4 eggs 1 teaspoon vanilla 

3 cups flour 1 cup milk or water 

Cream the butter and sugar and add yolks of eggs well beaten. 
Combine the dry ingredients and add alternately flour and liquid. 
Beat thoroughly and lastly add vanilla and fold in the stiffly 
beaten egg whites. Bake one hour for loaf cake and 30 to 40 
minutes for layer cakes. 



Menus and Eecipes 


75 


SPICE CAKE 


To standard cake recipe add; 

1 teaspoon cinnamon 
1 teaspoon ginger 


1 teaspoon cloves 
1 teaspoon nutmeg 


Use of water as liquid makes a very tender cake, 
WHITE CAKE (VERY FINE) 


1 cup butter 

2 cups sugar 

3 cups pastry flour 
1 cup milk 


i teaspoon salt 
1 teaspoon vanilla 
4 teaspoons baking powder 
8 egg whites 


Cream butter and sugar; add baking powder and salt to flour, 
preferably pastry flour. Add liquid and flour alternately, then 
the flavoring; for sake of variety, use 1 teaspoon rose extract. 
The rose and vanilla make a delightful combination. 

Bake cake in two square pans 30 to 40 minutes. The flrst 10 
minutes cake should rise without browning; the second 10 minutes 
it should finish rising and begin to brown; the third 10 minutes 
it should finish cooking and shrink from the pan. 

Any desired Ailing may be used—cocoanut, which makes attrac¬ 
tive cake, raisin, or chocolate. 


CHOCOLATE CAKE 


1 cup sugar 
f cup milk 

2 eggs 

2i cups flour 

2^ teaspoons baking powder 
1 teaspoon vanilla 


Cook: 


f cup of Baker’s Chocolate 
i cup sugar 
i cup milk 
Cool 


Take: 


i cup butter 

Cream butter and sugar; add egg yolks, chocolate mixture, and 
alternately milk and flour, to which baking powder has been 
added. Mix thoroughly and beat mixture well. Add vanilla and 
fold in egg whites. Bake in two layers 30 to 40 minutes in hot 
oven. 


CHOCOLATE FILLING 


chocolate 

5 or 6 tablespoons milk 


2J squares unsweetened 


1 cup powdered sugar 
1 egg yolk 
i teaspoon vanilla 



76 


College oe Industeial Aets 


Melt chocolate over hot water; add sugar, milk, and egg yolk. 
Cook in double boiler until mixture thickens, stirring to make 
smooth mixture. Cool slightly, flavor, and spread. 


CUP CAKES 


§ cup butter 
2 cups sugar 
4 eggs 


1 cup milk 
3^ cups flour 

2 teaspoons baking powder 


Put butter and sugar in a bowl, and stir until well mixed; add 
eggs well beaten, then milk and flour mixed and sifted with bak¬ 
ing powder. Bake in muffin tins and cover with confectioners’ 
frosting, 

COKFECTIOFEES’ FKOSTIKG 


2 tablespoons water 
Confectioners’ sugar 


flavoring 


To liquid add enough sugar to make mixture of right consist¬ 
ency to spread, then add flavoring. Fresh fruit juice may be 
used in place of boiling water. This is a most excellent frosting 
and is easily and quickly made. 

GOLD CAKE 

Yolks left from making white cake may be used for cake to 
be eaten while warm with jelly or lemon sauce filling. It is de¬ 
licious when fresh. Every woman likes to have something good, 
especially on baking day. 


f cup butter 
IJ cups sugar 
f cup milk 
3 cups flour 


5 teaspoons baking powder 
I teaspoon salt 

1 teaspoon orange extract 

6 egg yolks 


Cream butter and sugar and beat egg yolks with Dover egg 
beater until thick and lemon-colored. Add salt and baking 
powder to flour which is sifted in alternately with liquid. Flavor¬ 
ing is added last. Bake in four shallow pans 15 to 25 minutes. 
Spread layers with jell or lemon filling and serve warm for lunch 
or supper. 

VANILLA WAFEES 


J cup butter or Crisco 
1 egg 

1 cup sugar 
I teaspoon salt 


1 cup milk 

2 cups flour 

2 teaspoons baking powder 
2 teaspoons vanilla 


Menus and Eecipes 


77 


Cream the butter; add sugar, egg well beaten, milk and vanilla. 
Mix and sift dry ingredients and add to first mixture. Eoll as 
quickly as possible. Cut and place together on a buttered sheet. 
Bake in a moderate oven. 


NUT CAKE 


i cup butter 2 teaspoons baking powder 

li cups sugar 1 cup chopped nuts 

■f cup milk 4 egg whites (beaten dry) 

Sift flour and baking powder together three times. Cream but¬ 
ter; add sugar and alternately the milk and flour mixtures. Add 
whites of eggs and nut-meats that have been sprinkled with flour. 
Bake for 30 or 40 minutes. When it is cold, cover with chocolate 
icing and decorate with whole nut-meats. 

CHOCOLATE ICING 

li squares chocolate yolk of 1 egg 

J- cup cream i teaspoon butter 

vanilla Confectioners’ sugar 

Melt chocolate over water; add cream gradually, salt, yolk of 
egg, and butter. Stir in confectioners’ sugar until the right con¬ 
sistency to spread. Then add flavoring. 


ANGEL CAKE 


whites of 8 eggs f cup flour 

1 teaspoon cream of tartar I teaspoon salt 

1 cup sugar S teaspoon vanilla . 


Beat whites of eggs until frothy, add cream of tartar, and con¬ 
tinue beating until eggs are stiff. Then add sugar gradually; 
fold in flour mixed with salt and sifted four times, and add 
vanilla. Bake 45 minutes or 50 minutes in an unbuttered angel 
cake pan. After cake has risen and begins to brown, cover with 
a buttered paper. 

FEUIT COOKIES 


li cups brown sugar 
i cup lard 

1 teaspoon soda 

2 tablespoons warm water 
i teaspoon salt 

1 cup nuts 


i cup butter 
3 well beaten eggs 
1 teaspoon cinnamon 
i teaspoon cloves 
1 cup seeded raisins 
3 cups flour 


78 


College of Industrial Arts 


Cream butter and lard. Add sugar gradually and eggs well 
beaten. Add soda dissolved in warm water and one-half the flour 
mixed and sifted with salt, cinnamon, and cloves; then add nut- 
meats, fruit, and remaining flour. Drop by spoonfuls one inch 
apart on a buttered sheet, and bake in a moderate oven. 


OATMEAL COOKIES 


1 cup sugar 

2 eggs 

1 cup fat 
i lb. raisins 
i teaspoon soda 


2 cups flour 

1 cup English walnuts 
f cup water 

2 cups oatmeal 


Cream sugar and fat, add eggs and water, oatmeal, flour, the 
nuts, and raisins that have been sprinkled with flour. Beat vigor¬ 
ously. Drop on greased baking sheets. Bake in a moderate oven. 


MARGUEEITES 

I cup sugar 1 tablespoon shredded 

I cup water cocoanut 

white of 1 egg i teaspoon vanilla 

saltines i cup English walnut meats 

Boil sugar and water until a syrup will thread. Pour it on to 
whites of eggs beaten until stiff. Add cocoanut, vanilla, and 
nuts. Spread saltines with mixture and bake until delicately 
browned. 

HERMITS 


1 cup sugar i cup butter 

2 eggs i teaspoon cinnamon 

^ cup chopped raisins i teaspoon allspice 

i teaspoon soda i teaspoon cloves 

a little citron enough flour for a stiff dough 

Mix dry ingredients except flour; then add butter and fruit 
that has been sprinkled with flour. Add flour last and finally 
enough for a stiff dough. Roll to one-eighth inch thickness, cut 
in squares, place on a greased baking sheet, and bake in a quick 
oven. 

BOILED FROSTING 

1 cup sugar ^ cup boiling water 

1 egg white 1 teaspoon vanilla 

Boil the sugar and water together until it threads when 
dropped from a spoon. Pour syrup gradually on the beaten white 


Menus and Kecipes 


79 


of the egg. Add flavoring and beat the mixture until of right 
consistency to spread. If not beaten enough, frosting will run. 
If beaten too long, it will not be smooth. 

This frosting may he made more easily by the use of 2 egg 
whites instead of 1, but the taste is not so good. 

FROSTIKG FROM CONFECTIONERS’ SUGAR 

1 cup sugar 2 tablespoons boiling water 

1 teaspoon flavoring or cream 

Fruit juice may be used in place of boiling water. This frost¬ 
ing is easily and quickly made and is nice and smooth, hut you 
can always tell that the sugar is uncooked. 


FOOD FOR CHILDREN 

Milk is the foundation of the child’s diet. A quart of milk a 
day should be provided for each child. It is cheap food even at 
20 cents a quart. Water is essential and should be taken with 
meals and between meals. It should not be taken to wash down 
the food. Ice water is not desirable, but otherwise the habit of 
drinking water is to be encouraged. 

Almost any vegetable may be given children, but should be 
prepared properly, since they are inclined to swallow their food 
with insufficient chewing. Fruits are valuable food, but it is safer 
to cook them for children since they are especially susceptible to 
infection. In general, provide a plain fare consisting of eggs, 
bread and butter, cereals and milk, fruits and vegetables. 

Coffee and tea should not be given to children, because they are 
nerve stimulants. Cocoa also as a regular drink is questionable. 
Meat should not be given to children under five years of age, and 
some good authorities say not under ten years of age. Chicken 
or scraped beef is best suited to the digestive system of the child. 

Do not teach the baby to eat sugar. Substitute raisins, dates, 
or figs for candy. Use honey on bread for the child’s lunch. You 
should avoid giving him an excess of fat because it is difficult to 
digest. Spices and condiments used in highly seasoned foods are 
detrimental to him. 



80 


College of Industkial Aets 


FOOD HABITS 

Provide regular meals at regular hours. Do not allow children 
to eat between meals. A regular lunch of simple wholesome food 
may be given at a definite hour each day. For this provide bread 
and milk, bread and jelly, rice or fruit, and give it about-the mid¬ 
dle of the forenoon or the afternoon. 

Cultivate the habit in each child of eating slowly. Children 
are inclined to eat too rapidly, because: 

1. —Mothers when feeding children are in a hurry and supply 

the next spoonful too soon. 

2. —Children get ravenously hungry and so eat too fast. 

3. —Children are often so anxious to return to their play that 

they do not take time to eat. 

4. —If meals are late, children may have to hurry or be late for 

school. 

The remedy for each of these difficulties is obvious. A short 
rest period before eating is desirable, because children who eat 
while excited do not digest their food properly. 

Children should be trained to eat all kinds of foods. They 
should be required to eat something of every kind of food pro¬ 
vided for them. It is no use to prepare a balanced diet unless 
each member of the family is trained to eat the balanced diet. 
Mothers should realize that the digestive system develops with 
the growth of the child. The soft semi-liquid foods needed be¬ 
fore the teeth come must be discarded for the more solid food 
required by the older child. That he may learn to chew his food, 
it is necessary to give him crusts of bread and hard crackers on 
which to practice. 

CEREALS 

Thoroughly cooked cereals served with milk and with raisins, 
figs, or dates substituted for the sugar are essential. 

MILK SOUPS 

Milk soups are made with the following basis: 

2 cups milk 1 tablespoon fat 

1 tablespoon flour i teaspoon salt 


Menus and Eecipes 


81 


plus one-half cup cooked vegetables. The vegetables may be as¬ 
paragus, peas, celery, potatoes, spinach, or almost any kind. 

COEFSTAECH MOLD 

2 cups milk • 1 teaspoon vanilla 

4 tablespoons corn starch 1 teaspoon salt 

1 cup sugar (Four small portions) 

1 egg yolk 

Mix the cornstarch with the sugar, add the milk, and cook in 
a double boiler until mixture thickens. Cool slightly and add 
egg yolk, vanilla, and salt. Pour into molds or cups and serve 
cold. 


BOILED CUSTAED 

2 cups milk i cup sugar 

4 egg yolks J teaspoon salt 

I teaspoon vanilla and J 

teaspoon rose flavoring 

Beat eggs slightly and add salt and sugar. Pour milk over eggs 
and heat over hot water until the mixture thickens. Eemove from 
fire, flavor, and chill. Should custard curdle, beat with Dover 
egg beater to restore smooth consistency. 

DUTCH APPLE CAKE 

3 cups flour 6 teaspoons baking powder 

5 tablespoons’butter 1 teaspoon salt 

1 cup milk 1 egg 

4 tablespoons sugar 2 tablespoons melted butter 

3 or 5 apples 

Make a drop batter of consistency of emergency biscuits. 
Spread in oblong pan. Cover surface with wedge-shaped slices 
of apple; sprinkle with sugar, and brush over with melted butter. 
Allow cake to rise 10 to 15 minutes before placing it in oven. 
Bake in hot oven 15 to 25 minutes. 

WHOLE WHEAT PEUKE BEEAD 
Wash 1 cup prunes, soak several hours, drain, stone, and chop. 
Add: 

4 teaspoons baking powder to 1 cup molasses 

2i cups whole wheat flour 1 tablespoon melted fat 

I ^ 1 teaspoon salt 

1^ cups milk 


S2 


College of Industrial Arts 


Mix thoroughly and beat well. Add prunes. Put into greased 
bread pans and allow to stand 20 to 30 minutes in warm place. 
Bake 1 hour in moderate oven. 

Fruits should be served at least once a day. Fruit juices are 
desirable additions to the child’s menu. 

PEACH WHIP 

1 cup peach pulp I cup powdered sugar 

1 egg white 

To stiffly beaten egg white add peach pulp and sugar. Place 
in baking dish, preferably of glass, and cook in oven until egg is 
firm. Cool gradually that the egg may retain its form. Serve 
with cream, if desired. 

STEWED PKUNES 

Wash and pick over prunes; put in a saucepan; cover with 
cold water, and coak for two hours. Cook in the same water un¬ 
til soft. When they are nearly -cooked, add sugar to sweeten. A 
few drops of lemon juice often add to the flavor. 

BAKED APPLES 

Select five medium-sized apples. Eemove the core and fill the 
centers of apples with sugar, butter, and cinnamon. Place on a 
baking dish and bake in a moderate oven until apples are tender. 

JELLIED PRUNES ' 

Wash one-half pound dried prunes. Soak over night in cold 
water. Cook in water in which they were soaked. When they 
begin to be tender add one lemon cut in slices and one stick of 
cinnamon cut in pieces. Remove from fire and stir in one-half 
cup honey. Let stand until cold. Strain off the liquid and add 
gelatine softened in two tablespoons prune juice. Fill a ring mold 
to the depth of one-half inch with gelatine mixture and stand in 
ice water. Pit the prunes, keeping them whole if possible. Place 
them in the mold and fill it with gelatine mixture; when it is 
hard, unmold and fill center with whipped cream, which may be 
sweetened with honey. 


SUMMARY 

I. BALAN'CED DIET 


The meals for each day should be planned to provide a bal¬ 
anced dietj which means that every need of the body should be 
supplied daily. This is possible only when the food selected in¬ 
cludes something from the various groups as presented in the 
Introduction to this Bulletin, or the table below may be used. 

All groups must be represented in the daily dietary. 


Group 1.— 

-Regulating Foods {Also Essential for Building and 


Energy) 


1. Lime or 

2. Water 3. 

Iron 

4. Roughage 



Spinach 

Green vegetables 

Calcium 

Cauliflower 

dried 

Beans 



peas 

Peas 

Milk 

Turnips 

Legumes 

Cabbage 



dried 


Oranges 

Turnip Greens 

beans 

Celery 



lentils 


Carrots 

Water Cress 

Dates 

Onions 



Prunes 


Chard 


Baisins 

Dried Fruits 



Egg yolk 


Figs 


Molasses 

Fruits with skin 


Group 2.—Protective Foods 

Vitamin A. 

Vitamin B. 


Vitamin C. 

Cream 

Fresh Fi'uits 

Lemon 

Butter 

Cabbage 


Orange 

Spinach 

Spinach 


Cabbage 

Greens (all kinds) Greens 


Onions 

Egg yolk 

Tomatoes 


Carrots 

Lettuce 

Milk 


Tomatoes 


Whole Cereals 

Raspberries 


Group 3.—Building and Repair {Protein Foods) 

Milk (Whole) Juried Peas 

Buttermilk Lentils 

Milk (Skimmed) Eggs 

Cheese Nuts 

j^gat Dried Beans 

Cereals 


84 


College of Industeial Aets 


Group Jf..—Foods Supplying Energy 


A—starch 
Bread 
Crackers 
Macaroni 
Rice 
Tapioca 
Corn Starch 
Cereals 
Potatoes 


B—Sugar 
Cane Sugar 


Cakes 

Cookies 


Syrup 

Honey 


Jellies 

Candy 


Preserves 


Frozen Dishes 


C—Fat 
Cream 
Butter 
Cheese 
Bacon 

Butter Substitutes 
Salad Oils 
Lard 
Suet 

Chocolate 

Nuts 


II. MENU PLANNING 


Plan all meals for each week in advance. 

Take as your unit the day rather than each meal. 

Plan menus to secure variety not only of foods in each meal 
but of types of meals served. 

Consider carefully the needs of all members of the family. The 
woman who fails to realize that special foods are needed by chil¬ 
dren and old persons cannot maintain her family in good health. 

Pood consumption must be uniform. Health is impaired when 
one alternates between days of feasting and days of fasting. 

Meals should be served at regular times. This is important 
physiologically^ because no one factor contributes so greatly to 
good digestion as regular food habits. 


III. ECONOMICAL METHODS 


Serve foods in season. 

Prepare only the amount needed for each m'eal. 

Bread and butter and milk should be provided in liberal 
amounts and used to make up any deficiency in the meal. 

Equalize the cost of meals as nearly as possible. 

Price lists of various canned vegetables and fruits, fresh vege¬ 
tables and fruits, dried vegetables and fruits will be helpful in 
planning the cost of meals. 


IV. FACTS FOE GUIDANCE 


In detail, it may be explained that the main part of the meals 
each day should consist of simply prepared, mild fiavored, and 
easily digested foods. 


Menus and Recipes 


85 


Meat should be used in moderation. It should not be used 
more than once a day; many families are satisfied with meat once 
a week or perhaps twice. 

One of our best authorities contends that no family can afford 
meat until they have provided milk. Milk is the most important 
food in the diet. For children it is a perfect food, since it con¬ 
tains all the elements required by the growing child and in their 
proper proportions. Every child needs a quart of milk each day. 
For adults a pint of milk a day is sufficient. Eggs should be used 
freely either separately prepared or cooked in some other dish. 
Soft cooked eggs should constitute part of the daily diet for 
children. 

Vegetables should be used liberally and should be prepared 
attractively. Fruits are valuable as regulative agents and should 
be supplied as freely as possible. Fresh fruits and dried fruits 
may be used more liberally than preserves and Jellies. Some leaf 
vegetables as lettuce, spinach, and the like should be included in 
every day’s dietary. ‘‘A leaf a day” supplies the vitamin so nec- 
sary to keep the body in good condition. 

Excess of sugar is irritating to the stomach. 

Excess of fat hinders digestion, since fat remains longer in the 
stomach than any other food. 

A certain bulk of food is needed to give the sense of satisfac¬ 
tion which depends on the fullness of the stomach; hence the 
great value of vegetable foods. 

Greatest satisfaction is obtained from food when the natural 
flavors are developed. 

Careful preparation is necessary to secure palatable dishes; 
remember that the appearance of the food is important. 

Foods should be seasoned ready to serve before they are placed 
on the table. 

Hot things must be served hot, and cold things must be cold 
to be satisfactory. 

Simpliflcation rather than elaboration should be one’s motto. 

Economy of time and effort is Just as important as economy 
of materials and money. 


86 


College oe Industeial Arts 


Variety in consumption of food tends to provide most satis¬ 
factory results, and should be cultivated. 

Food habits should be based on food needs rather than on 
appetite or on custom. 

The aim should be to cultivate a rational appetite, to serve 
palatable food in an attractive manner, and thus to insure returns 
in health and happiness for every member of the family. 


INDEX 


Foreword . 3 

Introduction . 5 

Importance of the Study of the 

Food Problem. 6 

Classification of Food Products. 8 

Menus for Spring . 13 

Menus for Summer.14 

Menus for Fall.16 

Menus for Winter.17 

The Oven Dinner. 19 

Breakfast Recipes .21 

Luncheon and Supper Recipes. .36 

Unusual Luncheon Dishes .42 

Dinner Recipes .47 

Food for Children . 79 

Food Habits. 80 

Summary. 83 

BEVERAGES 

Coffee . 35 

Cocoa . 36 

Tea . 35 

BREADS 

Batters and Doughs—Table of 

Proportions ..26 

Biscuits .29 

Boston Brown Bread.39 

Bran Muffins .29 

Corn Bread. ’. . . .39 

Corn Bread Sticks .38 

Corn Meal Muffins . 29 

Coffee Bread .45 

Croutons .37 

Drop Biscuits . ..39 

Emergency Biscuits .30 

French Toast .31 

Graham Muffins .29 

Griddle Cakes .27 

Milk Toast . 31 

Nut Bread .39 

Parker House Rolls.40 


Popovers .27 

Sour Milk Biscuits.30 

Toast ...'.30 

Wafflles .27 

Wheat Muffins ..28 

Whole Wheat Prune Bread. . . .81 

CAKES AND COOKIES 

Angel Cake.77 

Chocolate Cake .75 

Cup Cakes .76 

Dutch Apple Cake.81 

Fruit Cookies .77 

Gold Cahe. 76 

Hermits .78 

Layer Cake—White .75 

Marguerites .78 

Nut Cake .77 

Oatmeal Cookies .78 

Spice Cake .75 

Sponge Cake .41 

Sunshine Cake. 41 

Standard Cake Recipe.74 

Vanilla Wafers .76 

Boiled Frosting .78 

Chocolate Icing .77 

Confectioners’ Frosting.79 

CEREALS 

Cereals for Children.80 

Cream of Wheat.23 

Corn Meal Mush.23 

General Information.81-84 

General Rules .24 

Rice .22 

Rolled Oats .23 

Table for Cooking.24 

DESSERTS 

Ambrosia . 71 

Apple Pie .74 

Apple Tapioca .71 

Apricot Ice .70 









































































88 


Index. 


Baked Custard .71 

Caramel Custard .72 

Caramel Ice Cream.70 

Chocolate Pudding .70 

Compote of Green Gages.45 

Corn Starch Mold..78 

Custard Pie .74 

Cream Puffs .42 

Dewberry Pie . 74 

Dutch Apple Cake.79 

Fruit Gelatin.71 

Fruit Souffle .45 

Grapefruit Sherbet.70 

Jellied Prunes .80 

Lemon Pie .73 

Milk Sherbet .70 

Pastry ..73 

Peach Whip ..79 

Prune Whip .72 

Peach Shortcake .69 

Snow Pudding .72 

Strawberry Shortcake .69 

FISH 

Baked Fish .54 

Codfish .33 

Fish Salad .64 

Oyster Stew .. ..55 

Oyster Croquettes .43 

Salmon Loaf .55 

Shrimp Wiggle .45 

FRUITS 

Apple Sauce.21 

Baked Apples .21 

Dried Fruits .21 

Fresh Fruits .21 

Fruit Souffle .45 

Green Gages .45 

Jellied Prunes .82 

Peach Whip .82 

MEATS 

Bacon .33 

Boiled Ham with Vegetables.. .49 
Boiled Ham with Vegetables. . .89 


Breaded Veal Chops.48 

Broiled Chicken .53 

Broiled Pigs’ Feet.51 

Chicken en Casserole.52 

Fried Sweetbreads .52 

Ham and Eggs.33 

Meat Loaf.52 

Meat Stew with Dumplings.... 53 

Meat and Potato Hash.33 

Roast Beef .49 

Roast Chicken .53 

Salt Pork .49 

Sausage with Fried Apples.... 50 

Sour Beef .54 

Southern Pot Pork Roast.48 

Stuffed Pork Tenderloin.50 

Sweetbreads en Casserole.51 

Sweetbreads with Mushrooms. .51 
Tongue with Sauce.54 

MEAT SUBSTITUTES 

Baked Beans .39 

Bean Loaf .43 

Cottage Cheese .37 

Cheese Fondou.38 

Cheese Souffle .44 

Fried Polenta .42 

Hominy Fritters .43 

Macaroni and Cheese.44 

Omelets .32 

Peanuts and Rice.44 

Poached Eggs .32 

Rabbit Pot Pie.37 

Scrambled Eggs .32 

Spanish Beans.38 

Stuffed Peppers .40 

SALADS 

Apple and Mint.66 

Banana .66 

Chicken ..'.64 

Coronado .66 

Cranberry.. 67 

Fish .65 

Frozen Fruit .65 

Fruit .66 















































































Index. 


Grapefruit .46 

Meat and Potato.66 

Pineapple .65 

Potato .64 

Spanish . 67 

Tomato and Cheese.65 

Tomato Jelly .65 

Waldorf.66 

SALAD DEESSINGS 
Boiled Dressing (White Sauce 

Basis) .68 

Chicken Salad Dressing.68 

Cooked Dressing (Custard 

Basis).69 

French Dressing .67 

Mayonnaise Dressing.67 

Sour Cream Dressing.68 

Thousand Island Dressing.68 

SANDWICHES 

Club House . 41 

Date-Nut .41 

SOUPS 

Cream of Celery.36 

Cream of Tomato.36 

Consomme .47 

Pea Soup .37 

Soup Stock .47 

VEGETABLES 

Asparagus. 63 

Baked Onions .63 

Baked Potatoes .56 

Baked Tomatoes .62 

Black-eyed Peas .60 


89 


Boiled Onions .60 

Boiled Potatoes .56 

Boiled Cabbage .62 

Browned Potatoes.57 

Cabbage Slaw .63 

Corn on the Cob.61 

Corn a la Southern.60 

Creamed Cabbage .62 

Creamed Celery.62 

Creamed Cauliflower .62 

Creamed Peas and Carrots. .. .61 

Dutch Potatoes . 46 

Escalloped Cabbage .61 

Escalloped Green Tomatoes.... 62 

Escalloped Potatoes .57 

French Fried Potatoes.58 

Fried Egg Plant.60 

Lettuce .63 

Lettuce Greens .63 

Mashed Potatoes .56 

New Beets .64 

Nut and Sweet Potato Cro¬ 
quettes .59 

Okra .64 

Okra and Tomatoes.64 

Potatoes Stuffed with Bacon... 57 

Potatoes on Half Shell.57 

Steamed Potatoes .56 

Stuffed Sweet Potatoes.59 

String Beans .60 

Spinach .;. 60 

Sweet Potatoes Boiled.58 

Sweet Potato Croquettes.59 

Sweet Potatoes en Surprise. . . .59 
Saratoga Chips .58 



























































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